Caramel Cream Dessert
Source of Recipe
billk54
List of Ingredients
Reynolds® Color Plastic Wrap
1 package cream cheese (3 ounce) softened
2 cups frozen whipped topping thawed
1 jar caramel ice cream topping (12.25 ounce) divided
2 cups cubed pound cake
1/4 cup chopped pecans divided
4 medium fresh peaches peeled and sliced or 2 15 ounce cans sliced peaches in juice, drained (4 to 6)
1/2 pint raspberries or strawberries Recipe
Beat cream cheese with electric mixer in medium bowl until smooth. Add whipped topping and 3/4 cup caramel ice cream topping. Beat until well blended; set aside. Place pound cake cubes in 1 1/2 quart serving bowl. Drizzle with 1/4 cup caramel ice cream topping. Spread evenly with half the cream cheese mixture. Sprinkle with 2 tablespoons chopped pecans. Top with all the peaches and half the raspberries. Spread remaining cream cheese mixture over fruit. Sprinkle with remaining pecans and raspberries. Cover with Reynolds Color Plastic Wrap and refrigerate at least 2 hours or overnight.
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