Directions
- 1Cut the pound cake into small cubes.
- 2Place the pound cake cubes into a 13x9 glass dish.
- 3Pour two cans of strawberry pie filling over the pound cake.
- 4Add the entire container of Philadelphia no bake cheesecake on top of the strawberry pie filling.
- 5Spread a layer of Cool Whip over the cheesecake.
- 6Top with fresh strawberry slices.
- 7Refrigerate for 2 hours before serving.
Ingredients
- 1 16 oz (1 lb) Sara Lee pound cake
- 2 cans strawberry pie filling
- 1 container Philadelphia no bake cheesecake
- 1 container Cool Whip
- 1 bowl fresh strawberries
Equipment
knife13x9 glass dishspatula
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