Sunset Shortcake

Name: Sunset Shortcake
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 8 servings
Cuisine: american
Ingredients: 1 (14-ounce) container frozen sweetened, sliced strawberries, thawed (recommended: Dole); 2 (8-ounce) cans pineapple chunks, drained; 1/2 cup orange marmalade; 1 (16- ounce) frozen pound cake, thawed (recommended: Sara Lee); 1 (8-ounce) container strawberry cream cheese; Pressurized whipped cream; Mint sprig, for garnish

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Level: Easy
Total: 10 min

Prep: 10 min

Yield: 8 servings

Level: Easy
Total: 10 min

Prep: 10 min

Yield: 8 servings

Ingredients

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1 (14-ounce) container frozen sweetened, sliced strawberries, thawed (recommended: Dole)

2 (8-ounce) cans pineapple chunks, drained

1/2 cup orange marmalade

1 (16- ounce) frozen pound cake, thawed (recommended: Sara Lee)

1 (8-ounce) container strawberry cream cheese

Pressurized whipped cream

Mint sprig, for garnish

Directions

In a bowl, stir together strawberries, pineapple, and marmalade; set aside.
Slice thawed pound cake into 16 slices. Spread half of the slices with cream cheese. Set on serving plate. Spoon half of strawberry mixture over pound cake slices. Top with remaining pound cake slices and strawberry mixture.
Serve garnished with whipped cream and a sprig of mint.