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  • 30minutes
  • 254calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12, D
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (10 3/4 ounce) sara lee frozen butter pound cake

  2. 1 (8 ounce) package cream cheese , softened

  3. 1/4 cup powdered sugar

  4. 2 -3 tablespoons instant coffee granules (I like International Delight Brand in French Vanilla or Kahlua flavor)

  5. 1 1/2 cups whipping cream, whipped or 1 1/2 cups Cool Whip Topping

  6. 3 cups fresh raspberries

  7. 2 (1 ounce) semi-sweet chocolate baking squares, coarsely grated

Instructions Jump to Ingredients ↑

  1. Cut pound cake into 1 inch cubes.

  2. Set aside.

  3. In mixing bowl, beat sugar, coffee granules and cream cheese until smooth.

  4. Fold in whipped cream.

  5. In a tall sided glass bowl (or 13x9x2" dish), layer half of the pound cake, 1 cup of berries, half of the cream cheese mixture and half of the chocolate shavings.

  6. Repeat layers.

  7. Top with remaining raspberries.

  8. Refrigerate until serving time or up to overnight.

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