Serves 1
Directions
- 1Cut the pound cake into small cubes.
- 2Place the pound cake into the baking dish.
- 3Smother the pound cake with strawberry pie filling.
- 4Add the no bake cheesecake filling on top.
- 5Add a layer of cool whip.
- 6Top with fresh strawberry slices.
- 7Put in the fridge for two hours and it’ll be ready to serve.
Ingredients
- 16 oz Sara Lee classic pound cake
- 2 cans Great Value strawberry pie filling or topping
- 24.3 oz Philadelphia no bake cheesecake filling
- 8 oz Cool Whip extra creamy
- fresh strawberries
Equipment
knifecutting board13x9 baking dishspatula
Tips
- Can be topped with sprinkles or graham cracker crumbs
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