Ooh La La! Custard Cream Pound Cake

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 6 servings
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1 packet custard mix

3 tablespoons sugar

2 cups milk

1/2 cup dry Marsala wine

1 (16-ounce) frozen pound cake, thawed

1 (16-ounce) package frozen peach slices, thawed but not drained

Pinch ground nutmeg


  1. Prepare custard according to package directions, using sugar and milk. Stir in wine. Cool for 15 minutes. Cut cake into 12 equal slices. Overlap 2 slices on each dessert plate. Top cake slices with some peach slices and 1 to 2 tablespoons of the peach juice. Spoon about 1/3 cup custard sauce over the peaches and then sprinkle with nutmeg.
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