Ingredients Jump to Instructions ↓

  1. 1 family-size (16 ounce) frozen pound cake, thawed

  2. 1/3 cup sugar zest of

  3. 1 small orange, removed in strips with a vegetable peeler

  4. 1 (8 ounce) package reduced-fat cream cheese (Neufchatel)

  5. 1/2 cup firmly packed, solidly frozen orange juice concentrate

  6. 2 tablespoons Grand Marnier or 1 tablespoon pure orange extract

  7. 1 1/2 cups firmly packed frozen whipped topping that's been slightly thawed

  8. 2 cups coarsely crumbled pound cake (from above thawed cake) Garnishes:

  9. 4 thin pound cake wedges (from above thawed cake)

  10. 2 tablespoons orange marmalade mixed with

  11. 1 1/2 teaspoons water

  12. 1 thin orange slice, cut along

  13. 1 segment from center through rind

  14. 1 small sprig lemon geranium, lemon verbana or mint

Instructions Jump to Ingredients ↑

  1. Place bottom of a 7-inch spring-form pan on a piece of cardboard and trace a circle around it. Cut out cardboard circle, then using a ruler, divide into 8ths as if you were cutting a pie. Cut out one wedge to use as a template. Lightly spritz spring-form pan sides with nonstick cooking spray, assemble pan, and set aside.


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