Ingredients
The following ingredients have 4 Servings
- 32 oz Sara Lee Pound Cake (2 cakes - freezer section)
- 8 oz reduced-fat cream cheese (3 package - softened)
- 1 1/2 tsp vanilla extract
- 3/4 cup sugar
- 12 oz Cool Whip
- 2 cups pecans (chopped )
- 10 oz caramel ice cream topping
- 10 oz hot fudge ice cream topping
Instruction
- Beat cream cheese until light and fluffy.
- Add in vanilla and sugar and continue beating until well combined.
- Gently fold in Cool Whip.
- Cut pound cakes into cubes.
