Raspberry Valentines

Prep/Cook Time
  • 10 minutes prep
  • 0 minutes cook
Servings 6 people
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  • 1 (16 ounces) package Sara Lee® Frozen Pound Cake thawed
  • 1 (12 ounces) package frozen raspberries thawed
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon lemon juice
  • 1-1/2 cup whipped topping
  1. Trim edges of pound cake and slice horizontally into 3 slices.
  2. Using a 2-inch heart-shaped cookie cutter, cut each slice into hearts. (You can use a knife and free form if you do not have a heart-shaped cookie cutter.)
  3. Combine half of the raspberries, sugar and lemon juice in a medium bowl. Crush remaining raspberries with a fork and fold into raspberry mixture.
  4. Divide raspberry mixture among 4-6 plates. Place a large dollop of whipped topping in the center and top each serving with a few pound cake hearts. Serve immediately.

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