Strawberry And Cream Pound Cake(Low Fat)

1. 1

   Slice pound cake into 1 1/2-inch slices.

2. 2

   Line the bottom of a 9 x 12-inch loaf pan (can be metal or glass) with sliced pound cake.

3. 3

   Cover the pound cake with half of the Cool Whip.

4. 4

   Wash and slice strawberries and layer over Cool Whip.

5. 5

   Cover the strawberries with the remaining Cool Whip.

6. 6

   Chill in refrigerator for approximately 1 hour.

7. 7

   Chilling allows the fruit to settle and the Cool Whip to set for easier serving.

8. 8

   Serves approximately 12, based on size of slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.