Making Sweet Memories

Family time can get lost when the family calendar is filled up with activities, practices, meetings and homework. It’s important to carve out some special time each week to slow down and enjoy making some fun memories together.

Food and games are two great ways to connect as a family – and keeping things simple makes it easy to really focus on each other and have fun. These activities are easy and can involve everyone in the family. And these dessert recipes take advantage of the versatility of Sara Lee Frozen Pound Cake – it can be used to make something simple with the family or something a little more elaborate when company comes over. Either way, you get a scrumptious dessert the whole family can dig into.

You can find more ways to create family moments – and more dessert recipes – at and

Taste-of-the-Islands Banana Foster Trifle


  • 1 10.75-ounce package Sara Lee Frozen Pound Cake thawed
  • 1 8-ounce can pineapple tidbits in juice
  • 1 3.4-ounce package instant coconut or banana cream pudding and pie filling
  • 1 cup heavy whipping cream
  • 1/3 cup sour cream
  • 1/4 cup powdered sugar
  • 2 teaspoons coconut extract, divided
  • 1 cup caramel topping
  • 3 bananas thinly sliced
  • 2/3 cup shredded coconut toasted
  • 1/3 cup macadamia nuts finely chopped


  1. Cut pound cake into 1-inch cubes. Set aside.
  2. Drain pineapple; reserving juice.
  3. Place pudding mix, whipping cream, sour cream, sugar, reserved pineapple juice and 1 teaspoon coconut extract in a large bowl. Beat at medium-high speed with an electric mixer until stiff peaks form.
  4. Combine remaining 1 teaspoon coconut extract and ice cream topping in microwave-safe bowl. Microwave on High until warmed.
  5. Layer pound cake cubes in 4 martini or dessert glasses. Drizzle caramel topping mixture over pound cake. Top with coconut cream mixture and bananas.
  6. Garnish with pineapple tidbits, toasted coconut and macadamia nuts.

Serves 4-6 servings

Notes, Tips & Suggestions
This recipe also works well in a trifle bowl.

Preparation Time:
30 minutes

Fun-to-do Fondue


  • 1 14-ounce can sweetened condensed milk
  • 2 cups semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 package big marshmallows (optional)
  • 1 16-ounce package Sara Lee Frozen Pound Cake, thawed and sliced
  • Assorted fruits (optional)


  1. Place sweetened condensed milk and chocolate chips in a large microwaveable bowl. Microwave on high for 2 minutes, stirring after 1 minute.
  2. Stir with wire whisk until chocolate is completely melted and mixture is well blended. Stir in whipping cream and vanilla; mixing until well blended.
  3. Dip pound cake pieces and fruits into warm sauce and enjoy.

Makes 3 cups

Notes, Tips & Suggestions
Cook’s Tip: Refrigerate left over chocolate sauce, covered, for up to 4 days.

Preparation Time:
5 minutes

“Sweet Life” Italian Ice Lemon Tiramisu


  • 1 10.75-ounce package Sara Lee Frozen Pound Cake thawed
  • 1/3 cup lemonade concentrate
  • 3 tablespoons water
  • 1 cup mascarpone cheese softened
  • 1/2 cup whipping cream
  • 1/2 cup lemon curd
  • 1/3 cup marshmallow cream or fluff
  • 1 teaspoon lemon zest
  • Lemon zest and raspberries for garnish (optional)


  1. Cut cake into twelve 1/4-inch slices. Line the bottom of an 8 x 8-inch square baking dish with 6 of the cake slices.
  2. Combine lemonade concentrate and water in a glass measuring cup or bowl.
  3. Brush half of the cake slices with half of lemonade mixture. Set aside.
  4. Place mascarpone cheese, cream, lemon curd, marshmallow cream and zest in a large bowl. Beat until smooth.
  5. Spread cake slices with half of lemon cream filling. Top with the remaining 6 cake slices. Brush with remaining syrup and spread with remaining cream filling.
  6. Refrigerate for 1 hour to overnight. Garnish with lemon zest and fresh raspberries, if desired.

Serves 4-6 servings

Preparation Time:
20 minutes

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Chuck Briese, Oak Ridge Now

[avatar user="cbriese" size="thumbnail" align="left"] Chuck Briese has been a resident of South Montgomery County since 1988. He and his lovely and patient wife, Leslie, have six sons, with only one left to finish high school. Chuck has been a Cub Scout leader, a Little League baseball coach, a church youth leader, and a general troublemaker over the course of the past 25 years. He is obsessed with his lawn, and likes restaurants that serve food that fills up the plate. He has a tendency to tilt at windmills, which may explain why he started Oak Ridge Now.

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