Raspberry Pound Cake Parfaits

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2 pint raspberries

2 cups heavy whipping cream, very cold

1/3 cup powdered sugar

1 tsp vanilla extract

1 pkg Sara Lee al butter pound cake, family size


1. Using a stand mixer (or hand mixer + large bowl), add in chilled heavy cream, powdered sugar, and vanilla extract. Beat on high until stiff peaks form in the cream, about 5-7 minutes.

2. While whipping the cream, heat the Sara Lee All Butter Pound Cake in the microwave per package instructions. Cut off the dark portions of the cake (if desired) then cut the pound cake into small, bite-sized pieces.

3. To assemble the parfaits: add layers of the whipped cream (Using a pastry bag or just a spoon), Sara Lee® All Butter Pound Cake pieces, and fresh raspberries. Layered cream, then pound cake, then raspberries, then topped with more whipped cream and a raspberry.

4. Parfaits can be served immediately. Parfaits can also be chilled for 2-3 hours before serving.

Bon Appetit!

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