SOURCE: Sara Lee Products

April 25, 2011 05:00 ET

Creating Sweet Memories With Family

MISSION, KS--(Marketwire - Apr 25, 2011) - (Family Features) Family time can get lost when the family calendar is filled up with activities, practices, meetings and homework. It's important to carve out some special time each week to slow down and enjoy making some fun memories together.

Food and games are two great ways to connect as a family -- and keeping things simple makes it easy to really focus on each other and have fun. These activities are easy and can involve everyone in the family. And these dessert recipes take advantage of the versatility of Sara Lee Frozen Pound Cake -- it can be used to make something simple with the family or something a little more elaborate when company comes over. Either way, you get a scrumptious dessert the whole family can dig into.

You can find more ways to create family moments -- and more dessert recipes -- at and

Family Activity: Cooking Show

Put on a family cooking show in the kitchen!

  • Gather your family in the kitchen, and put on your chef's hat and apron.

  • Set up a video camera to record your cooking activity.

  • Choose a fun and simple recipe, like Fun-to-do Fondue, to demonstrate to the "home viewers."

  • Make sure the kids explain each step aloud.

  • While eating the finished product, replay the video recording and rate how good your TV chef skills are -- Bon Appetit!

Family Activity: Scavenger Hunt

  • Cut construction paper into slips; write clues or riddles on the slips that your child will need to solve.

  • Hide the clues throughout the house and remember to pay attention to how many clues you give and where and how you hide them -- you don't want to create confusion.

  • The last clue should lead your child to find a special surprise.

  • Watch your child run around the house trying to figure out where the next clue is, and then celebrate with a sweet treat at the finish.

Taste-of-the-Islands Banana Foster Trifle
Prep Time: 30 minutes
Serves: 4-6 servings
110.75-ounce package Sara Lee Frozen Pound Cake thawed
18-ounce can pineapple tidbits in juice
3.4-ounce package instant coconut or banana cream pudding
and pie filling
1cup heavy whipping cream
1/3cup sour cream
1/4cup powdered sugar
2teaspoons coconut extract, divided
1cup caramel topping
3bananas thinly sliced
2/3cup shredded coconut toasted
1/3cup macadamia nuts finely chopped

Cut pound cake into 1-inch cubes. Set aside.

Drain pineapple; reserving juice.

Place pudding mix, whipping cream, sour cream, sugar, reserved pineapple juice and 1 teaspoon coconut extract in a large bowl. Beat at medium-high speed with an electric mixer until stiff peaks form.

Combine remaining 1 teaspoon coconut extract and ice cream topping in microwave-safe bowl. Microwave on High until warmed.

Layer pound cake cubes in 4 martini or dessert glasses. Drizzle caramel topping mixture over pound cake. Top with coconut cream mixture and bananas.

Garnish with pineapple tidbits, toasted coconut and macadamia nuts.

This recipe also works well in a trifle bowl.

Fun-to-do Fondue
Prep Time: 5 minutes
Makes 3 cups
114-ounce can sweetened condensed milk
2cups semi-sweet chocolate chips
1/2cup heavy whipping cream
1teaspoon vanilla extract
1package big marshmallows (optional)
116-ounce package Sara Lee Frozen Pound Cake, thawed and sliced
Assorted fruits (optional)

Place sweetened condensed milk and chocolate chips in a large microwaveable bowl. Microwave on high for 2 minutes, stirring after 1 minute.

Stir with wire whisk until chocolate is completely melted and mixture is well blended. Stir in whipping cream and vanilla; mixing until well blended.

Dip pound cake pieces and fruits into warm sauce and enjoy.

Cook's Tip: Refrigerate left over chocolate sauce, covered, for up to 4 days.

"Sweet Life" Italian Ice Lemon Tiramisu
Prep Time: 20 minutes
Serves: 4-6 servings
110.75-ounce package Sara Lee Frozen Pound Cake thawed
1/3cup lemonade concentrate
3tablespoons water
1cup mascarpone cheese softened
1/2cup whipping cream
1/2cup lemon curd
1/3cup marshmallow cream or fluff
1teaspoon lemon zest
Lemon zest and raspberries for garnish (optional)

Cut cake into twelve 1/4-inch slices. Line the bottom of an 8 x 8-inch square baking dish with 6 of the cake slices.

Combine lemonade concentrate and water in a glass measuring cup or bowl.

Brush half of the cake slices with half of lemonade mixture. Set aside.

Place mascarpone cheese, cream, lemon curd, marshmallow cream and zest in a large bowl. Beat until smooth.

Spread cake slices with half of lemon cream filling. Top with the remaining 6 cake slices. Brush with remaining syrup and spread with remaining cream filling.

Refrigerate for 1 hour to overnight. Garnish with lemon zest and fresh raspberries, if desired.

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