| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Sugar, divided |
| 2 | pt | Fresh strawberries, stemmed and halved |
| 4 | oz | Softened cream cheese |
| 2 | c | Whipping cream |
| 1 | Purchased pound cake | |
| Melted raspberry jelly to taste | ||
| Sherry (opt) |
INSTRUCTIONS
Fold 1/8 cup sugar into sliced berries; set aside. Beat the remaining 1/8 cup sugar into cream cheese. Whip cream until stiff peaks form; then fold cream cheese into cream. Cut cake into slices about 1/3" thick. Arrange a layer of slices in the bottom of a glass bowl; sprinkle with a teaspoon of sherry and spread with melted jelly. Then put in a layer of strawberries and a layer of cream. Continue layering, ending with a layer of cream. Garnish with a whole berry. Nutritional analysis per serving: 376.8 calories; 18.8 grams total fat; (11.2 grams saturated fat); 6 grams protein; 11.9 grams carbohydrates; 159.2 milligrams cholesterol; 280.6 milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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