INGREDIENTS

INSTRUCTIONS

Cut pound cake into 6 horizontal layers. Cut two rounds from each layer
with a glass or a biscuit cutter to make 12 rounds. The rounds should be
just slightly smaller in circumference than the parfait glasses used.
In a small saucepan over moderate heat, melt Amaretto and jam together
until smooth. Remove from heat and allow mixture to cool. Reserve 1/2 cup
of mixture; set aside. Drizzle remaining mixture over cake rounds.
In a large, chilled, deep bowl, beat cream with chilled beaters until
stiff. Add cream cheese and continue beating until well blended. Reserve 2
cups of this mixture in another bowl and set aside. To remaining cream
mixture, blend in fruit cocktail and peach schnapps. Set aside. To the
reserved cream cheese mixture, add remaining jam-Amaretto mixture and blend
well.
Dollop fruit and cream mixture evenly in bottom of 6 parfait glasses; top
with a pound cake round. Line inside rim of each glass with fresh
raspberries. Using 3/4 of jam and cream mixture, divide evenly among
glasses, inside the fresh raspberry ring. Top this layer with another pound
cake round.
Place remaining jam and cream mixture in a pastry bag fitted with an open
star tip and pipe a decorative top on each dessert. Garnish with fresh
raspberries. Refrigerate until ready to serve.
Notes: A wonderful sweet to spruce up lunch or brunch occasions. If
raspberries are unavailable, use fresh, sliced strawberries.
Busted by Barbra <Barbra@TheOffice.net>
Recipe by: Sara Lee
Posted to brand-name-recipes by Beach Princess<barbra@pipeline.com> on Jan
22, 1998

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