Yield: 1 Servings
|1||Frozen Sara Lee Pound Cake|
|1 can||(21 oz) cherry or blueberry|
|½ teaspoon||Almond extract|
|2 tablespoons||Toasted sliced almond (opt)|
|Vanilla ice cream or whipped|
Cut pound cake into 1" cubes. Place in a 1½ quart microwave safe casserole or 9" pie plate. In a small bowl, combine pie filling, water & extract. Spoon pie filling over cake & sprinkle with almonds.
Cover with plastic wrap & microwave on high 5-7 minutes or until hot.
Serve warm with ice cream or whipped topping. ** Fresh fruit option: Combine 2 cups fresh blueberries, raspberries, sliced peaches or pitted cherries with ¾ cup apricot jam. Proceed with recipe.