Indulge your sweet tooth with this heavenly berry parfait recipe!
- 1 frozen Sara Lee® Pound Cake (10-3/4 oz.), thawed
- 2 cup total of fresh fruit: blueberries, blackberries, strawberries and/or raspberries
- 1 cup sugar
- 1/2 cup orange juice
- 1/2 tsp. ground cinnamon
- 1 tsp. lemon juice
- 1 tsp. vanilla extract
- 1/2 cup sliced almonds
- 2 cups whipped topping
Cut Sara Lee® Pound Cake into 10 slices, each 3/4" thick. Then cut each slice into 8 cubes. Place cubes in a bowl. Set aside. Combine sugar, orange juice, cinnamon, lemon juice and vanilla extract in a skillet. Heat until syrupy consistency, remove from heat and toss in fresh fruit.
Fill 10 parfait glasses about 1/4 full of Pound Cake cubes. Add fruit mixture, almonds, then whipped topping in layers to fill parfait glass 1/2 full.
Repeat Pound Cake, fruit and almond layer. Top with whipped topping and almonds.