Sara Lee's Peach Melba Cloud recipe combines pound cake and fruit into a parfait, making for a classic summer dessert.
- 1 (10 3/4 oz.) Sara Lee Pound Cake, frozen
- 1/4 cup Amaretto liqueur
- 3/4 cup seedless red raspberry jam
- 2 cups heavy cream
- 1/2 (8 oz.) package cream cheese, softened
- 1/3 cup fruit cocktail, drained
- 1/3 cup peach schnapps liqueur
- 1 pt. fresh raspberries
Cut pound cake into 6 horizontal layers. Cut two rounds from each layer with a glass or a biscuit cutter to make 12 rounds. (The rounds should be just slightly smaller in circumference than the parfait glasses used.)
In a small saucepan over moderate heat, melt Amaretto and jam together until smooth. Remove from heat and allow mixture to cool. Reserve 1/2 cup of mixture; set aside. Drizzle remaining mixture over cake rounds.
In a large, chilled, deep bowl, beat cream with chilled beaters until stiff. Add cream cheese and continue beating until well blended. Reserve 2 cups of this mixture in another bowl and set aside. To remaining cream mixture, blend in fruit cocktail and peach schnapps. Set aside. To the reserved cream cheese mixture, add remaining jam-Amaretto mixture and blend well.
Dollop fruit and cream mixture evenly in bottom of 6 parfait glasses; top with a pound cake round. Line inside rim of each glass with fresh raspberries. Using 3/4 of jam and cream mixture, divide evenly among glasses, inside the fresh raspberry ring. Top this layer with another pound cake round.
Place remaining jam and cream mixture in a pastry bag fitted with an open star tip and pipe a decorative top on each dessert. Garnish with fresh raspberries. Refrigerate until ready to serve.