Need a quick dessert? Nothing says America like a jazzed up frozen pound cake with canned pie filling. The key to this glorious pound cake is the “homemade frosting.” A mix of Cool Whip, cream cheese, and powdered sugar, this frosting is a cold and refreshing summer treat.
Side Note: My hubby came up with the name for this recipe. 🇺🇸
Freedom Pound Cake
1 Sara Lee frozen pound cake (thawed according to directions
8 oz. Block of Cream cheese, room temperature
2 cups powdered sugar
8 oz. Container of Cool Whip, slightly thawed
1 can cherry pie filling
1 can blueberry pie filling
Beat the cream cheese and powdered sugar, then add cool whip. Beat until smooth.
Slice cake in half creating two layers.
Ice the bottom layer with “frosting.”
Add cherry or blueberry pie filling.
Add second layer of cake. Frost the entire cake with the rest of the frosting. Top with cherry or blueberry pie filling. Chill until ready to serve.
***Note*** I used cherry pie filling for the middle layer and I topped it with blueberry. You can do it either way or use both for both layers. Get creative!