This refreshing dessert with canned peaches, pound cake and easy-to-make caramel cream, can be enjoyed any time of year. Plus, it only takes 15 minutes to put together...then it cools in the fridge so it's ready when you are.
cost per recipe: $8.43
The price is determined by the national average.
package (3 ounces) cream cheese, softened
cups frozen whipped topping, thawed
jar (12.25 ounces) caramel topping
cups cubed pound cake
cup chopped pecans
cans (15 ounces each ) sliced peaches in juice, drained
cup fresh raspberries
Reynolds® Color Plastic Wrap with EZ Slide™ Cutter
Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth. Beat in the whipped topping and 3/4 cup caramel topping.
Place the pound cake into a 1 1/2-quart serving bowl. Drizzle with 1/4 cup caramel topping. Spread with half the cream cheese mixture. Sprinkle with 2 tablespoons chopped pecans. Top with the peaches and half the raspberries. Spread the remaining cream cheese mixture over the fruit. Sprinkle with the remaining pecans and raspberries.
Cover the bowl with the plastic wrap and refrigerate for 2 hours or overnight.