“This is a great warm weather dish, since it needs no baking, just overnight refrigeration. My sister gave me this recipe years and years ago. You can buy a pre-made pound cake or make one.” - by Rhema Hernandez
Ingredients
Adjust Servings
Original recipe yields 1 - 9x12 dessert cake
Directions
- Drain fruit cocktail, and set fruit aside. Combine juice from fruit cocktail, milks, and eggs in a small saucepan. Cook and stir over medium low heat until thick, but not separated. Add lemon flavoring.
- Dice pound cake. Layer cake, custard, and fruit in a 9 x 12 casserole dish or a trifle dish. Refrigerate overnight. Serve cold.
Nutrition
Amount Per Serving (18 total)
- Calories
- 229 cal
- 11%
- Fat
- 9.4 g
- 14%
- Carbs
- 30.9 g
- 10%
Based on a 2,000 calorie diet
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