Rich, buttery pound cake soaked in creamy cappuccino layered with a cream cheese and Cool Whip custard.
| Yield | |
|---|---|
| Source | Kimberly Herrington, Tulsa, OK |
| Prep time | 5 hours |
| 1 | pound cake (prepared) | |
| 2 | Package | Amaretto Cappuccino mix |
| 3⁄4 | Cup | milk (divided) |
| 1⁄2 | Cup | sugar |
| 1 | Package | cream cheese |
| 1 | Package | vanilla pudding mix |
| 1⁄2 | Carton | cool whip (8 ounces) |
Cube enough pound cake to cover the bottom of a 9” square pan. Mix one cappuccino packed with ¼ cup of milk. Drizzle over pound cake. Beat sugar and cream cheese until smooth, about 15 minutes. Mix in vanilla pudding, ½ cup milk and one packet cappuccino. Fold in ½ tub of Cool Whip and smooth over pound cake. Chill for four hours or overnight.
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