Easy Recipe Finder
Recipe Feeder
A great dessert for spring time BBQs!
Makes: 14 servings, 2/3 cup each
1 pkg. (10.75 oz.) frozen pound cake, thawed, cut into 3/4-inch cubes
1 tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling
2 cups cut-up fresh pineapple (1 inch pieces)
2 bananas, sliced
2 kiwi, peeled, chopped
1/4 cup seedless strawberry jam, warmed
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
LAYER half of the cake cubes in bottom of large straight-sided serving bowl. Top with half of the cheesecake filling and fruit. Repeat layers.
DRIZZLE with jam; sprinkle with coconut.
SERVE immediately. Or cover and refrigerate until ready to serve. Store any leftovers in refrigerator.
Makes: 14 servings, 2/3 cup each
1 pkg. (10.75 oz.) frozen pound cake, thawed, cut into 3/4-inch cubes
1 tub (24.2 oz.) PHILADELPHIA Ready-To-Eat Cheesecake Filling
2 cups cut-up fresh pineapple (1 inch pieces)
2 bananas, sliced
2 kiwi, peeled, chopped
1/4 cup seedless strawberry jam, warmed
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
LAYER half of the cake cubes in bottom of large straight-sided serving bowl. Top with half of the cheesecake filling and fruit. Repeat layers.
DRIZZLE with jam; sprinkle with coconut.
SERVE immediately. Or cover and refrigerate until ready to serve. Store any leftovers in refrigerator.
