Pound Cake Fruit Mold (3 ingredients) - Video
I created this recipe in the mindset of helping out my fellow hostesses when I was a Tupperware lady. Not only could I alleviate some of the stress entailed in being a hostess, I actually got to share some of my favorite recipes with them as well.
Featured Pinch Tips Video
- 16 oz
- container pound cake (if frozen thawed)
- container non dairy topping, thawed (i used cool whip)
- 15 oz
- can of pears (or fruit of choice), drained
- 1/3 c
- strawberries, frozen thawed (or fruit of choice)
- *optional* 1/3 cup roasted nuts (i used slivered almonds)
1-We start by cutting our loaf of pound cake into 16 slices. We cut the 8 slices in half making fingers. Set aside.
-Drain your canned fruit and reserve the juice in a separate bowl.
-If you are going to use nuts, I would dry pan roast the nuts now and when roasted and placed in a bowl, toss with 1/2 tsp granulated sugar. Set aside.
-Dip your first pound cake finger slightly in the reserved fruit juice and mold into your jello mold. Continue dipping and pressing the fingers till the perimeter has been enclosed.
-Spread 1/3 cup or so of the non-dairy topping on the bottom of the mold. Add, 1/3 of your fruit. Top off with the larger pieces of pound cake that have been dipped lightly into the reserved juice. Sprinkle with half of the nuts.
2-Repeat the layering one more time ending with the nuts.
-Using your Tupperware lid, burp according to the instructions on the video till you have a very flat, almost concave lid. Place in the refrigerator for at least 1/2 hour.
-After the allotted time, bring the mold out and invert either onto the Tupperware tray, or a pretty platter.
-Additional fresh fruit for garnish makes the plates look so pretty!
This is one of the most easiest of desserts, yes? Nevertheless, elegant enough to serve on any occasion.
So my friends, grab a pound cake and be the star of the show!