Ingredients Jump to Instructions ↓

  1. 1 (8-ounce) package reduced-fat cream cheese, softened

  2. 1 1/4 cups light whipped topping, thawed, if frozen

  3. 1/2 cup Equal Spoonful*

  4. 1/4 cup fresh lime juice

  5. 1 teaspoon grated lime peel

  6. 1 teaspoon vanilla extract Cake:

  7. 1 (10 3/4-ounce) package frozen reduced-fat or fat-free pound cake, thawed

  8. 1 large ripe mango, peeled, seeded, thinly sliced

Instructions Jump to Ingredients ↑

  1. For Key Lime Cream, beat cream cheese in mixing bowl on medium speed of mixer until smooth. Gradually beat in whipped topping, Equal, lime juice and peel, and vanilla. Set aside. For Cake, cut pound cake horizontally into 3 slices. Place bottom layer of cake on serving plate. Spread with 1/4 cup of the cream cheese mixture. Top with one-third of the sliced mango, and another 1/4 cup of the cream mixture. Repeat layers twice. Refrigerate 2 to 3 hours before serving.


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