STORE BOUGHT POUND CAKE DESSERT RECIPES RECIPES

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PUDDING POUND CAKE DESSERT RECIPE: HOW TO MAKE IT



Pudding Pound Cake Dessert Recipe: How to Make It image

Field editor Tamara Logan shares her delightful Pudding Pound Cake Dessert, a layered confection that relies on convenient instant pudding and store-bought pound cake. It’s so irresistible that everyone will want seconds.

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 9 servings.

Number Of Ingredients 6

1 frozen pound cake (10-3/4 ounces), thawed
3 cups cold milk
2 packages (3.9 ounces each) instant chocolate pudding mix
3 cups whipped topping
1/2 cup chopped walnuts
3/4 cup chopped Oreo cookies

Steps:

  • Cut cake horizontally into fourths; place two pieces side by side in an 8-in. square dish. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set; fold in whipped topping. , Spoon half over cake; sprinkle with walnuts and 1/2 cup cookies. Layer with remaining cake, pudding mixture and cookies (dish will be full). Refrigerate until serving.

Nutrition Facts : Calories 365 calories, FatContent 18g fat (9g saturated fat), CholesterolContent 59mg cholesterol, SodiumContent 393mg sodium, CarbohydrateContent 43g carbohydrate (27g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

PEANUT BUTTER POUND CAKE S'MORES RECIPE - GRACE PARISI ...



Peanut Butter Pound Cake S'mores Recipe - Grace Parisi ... image

In this takeoff on the campfire classic, Grace Parisi replaces crunchy graham crackers with buttery store-bought pound cake, sandwiched with marshmallow fluff and peanut butter and served alongside a cup of warm melted chocolate for dipping.Plus: More Dessert Recipes and Tips

Provided by Grace Parisi

Categories     Desserts

Total Time 25 minutes

Yield 4

Number Of Ingredients 6

2 ounces semisweet chocolate, chopped
1/2 cup heavy cream
One 1-pound frozen pound cake, preferably Sara Lee, thawed
1/4 cup creamy or chunky peanut butter (not natural)
1/3 cup marshmallow fluff
1 tablespoon unsalted butter, softened

Steps:

  • Put the chocolate in a small heatproof bowl. In a small saucepan, heat the cream until hot to the touch. Pour the cream over the chocolate and let stand until melted. Whisk until smooth.
  • Preheat a griddle or large skillet. Using a serrated knife, trim off the top and bottom of the pound cake so that the cake is about 1 1/4 inches thick. Carefully split the pound cake in half horizontally. Spread the peanut butter on one half and the marshmallow on the other, leaving a 1/2-inch border all around. Sandwich the two halves together and spread the top and bottom with the butter. Place on the griddle and cook over high heat, turning once, until golden and nearly warmed through, about 2 minutes. Transfer to a work surface and cut the cake into twelve 3/4-inch-wide strips. Serve at once with the chocolate sauce.

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