My mother’s cousin shared this strawberry cream cheese pound cake recipe more than 50 years ago. Our family has enjoyed it ever since, especially on a hot New Mexico day! It can be made the day before. —Vickie Britton, Hobbs, New Mexico,
Ingredients
- 1 loaf (10-3/4 ounces) frozen pound cake, thawed
- 1 package (8 ounces) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 1/3 cup lemon juice
- 1 carton (12 ounces) frozen whipped topping, thawed
- 1 container (16 ounces) frozen sweetened sliced strawberries, thawed
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Directions
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Nutrition Facts
1 piece: 195 calories, 10g fat (7g saturated fat), 34mg cholesterol, 88mg sodium, 24g carbohydrate (20g sugars, 0 fiber), 3g protein.
