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Caramel Cream Dessert

Caramel Cream Dessert

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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.

serves 8 people

Ingredients

cost per recipe: $8.43

The price is determined by the national average.

  • 1

    package (3 ounces) cream cheese, softened

  • 2

    cups frozen whipped topping, thawed

  • 1

    jar (12.25 ounces) caramel topping

  • 2

    cups cubed pound cake

  • 1/4

    cup chopped pecans

  • 2

    cans (15 ounces each ) sliced peaches in juice, drained

  • 1

    cup fresh raspberries

  • Reynolds® Color Plastic Wrap with EZ Slide™ Cutter

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How to Make It

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.
Step 1

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.

Step 2

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.

Step 3

Cover the bowl with the plastic wrap and refrigerate for 2 hours or overnight.

Recipe Tips

  • Tip: To make a fluffy bow to decorate the base of a pedestal bowl, tear off four 12-inch sheets of Reynolds® Color Plastic Wrap. Pinch each plastic wrap sheet in the center; twist center to make a small stem at bottom with ends of plastic wrap on top. Gather the four stems together like a bouquet of flowers; tie with ribbon or a strip of plastic wrap. Gently fluff out ends of plastic wrap to make a bow; trim ends with scissors. Attach bow around foot of pedestal bowl using ribbon.

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