Pound Cake 3

1 ready to use pound cake
1 pint strawberries (fresh)
1 teaspoon sugar plus 1 cup sugar
8 ounces Philadelphia Cream Cheese
2 tablespoons milk
8 ounces Cool Whip
1 single serving size pineapple juice
1 large can blueberry pie filling

Cut the pound cake into 3 separate layers. Set aside. Rinse strawberries and cut off tops. Keep half the strawberries whole and set aside. Slice the remaining strawberries and mix with 1 teaspoon of granulated sugar. Place softened cream cheese in a medium-sized bowl. Using a small amount of sugar at a time, blend with cream cheese until all the sugar has been used and the mixture is well blended together. Stir in the 2 tablespoons of milk. Fold in Cool Whip, mixing well. Place a layer of pound cake on an 8 or 9 inch serving dish. Using a fork, poke holes around the layer. Drizzle some pineapple juice on top of this layer. Spread a layer of cream cheese mixture on top of this layer. Top with 1/2 cup blueberry pie filling (spreading evenly around the layer). Place some of the sliced strawberries around the layer on top of the blueberries. Place the second layer of cake on top of this. Poke holes around the cake and drizzle with more pineapple juice. Repeat the layering starting with the cream cheese and ending with the strawberry slices. Place the remaining cake layer on top and repeat procedure by starting with the pineapple juice and ending with the strawberries. With the remaining cream cheese mixture, frost the sides of your cake. Cut the remaining whole strawberries in half and place these strawberries around the plate to finish decorating it. Refrigerate several hours or overnight before serving.

The red, white and blue coloring of this dessert makes it an especially attractive dessert to serve for your July Fourth Bar-B-Que or picnic.

Serves 10-12.

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Cajun Country -- New Iberia, Louisiana