|
Ingredients:
1 (10.75 oz.) frozen pound cake, thawed
2 (8 oz.) containers lemon yogurt
1 (8 oz.) container frozen whipped topping, thawed
1/4 cup orange juice
3 cups frozen raspberries, thawed
 Print me!
Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Cut pound cake into 1/2 inch cubes. In the medium bowl, combine yogurt and whipped topping; mix well. Place one third of the pound cake in bottom of 2 1/2 quart glass bowl. Sprinkle with 1/3 of the orange juice. Top with one third of the raspberries and 1/3 of the yogurt mixture. Repeat for a total of 3 layers.
Serves 8 Recipe submitted by: Sara Lee Bakery
 For more information: Find a recipe | Come add a recipe | Share this recipe
SheKnows.com: thousands of articles on home, living, health
Rachael Ray 365: No Repeats (A 30-Minute Meal Cookbook) |
Send this to a friend
