red, white and blueberry pound cake

Directions

1. 1

   Red, White and Blueberry Pound Cake Yield: 8 portions 1 (10 3/4 ounce) frozen pound cake 1 (8 ounce) container whipped cream cheese 3 tables

2. 2

   arrange in a single layer on a cookie sheet with top layer cut side up

3. 3

   Pierce layers with fork tines

4. 4

   Spread each with 2 tablespoons of the Raspberry-Orange Sauce

5. 5

   let stand 10 to 15 minutes so that the cake absorbs the sauce

6. 6

   Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended

7. 7

   Assemble cake: Place bottom layer on a serving plate

8. 8

   spread evenly with a third of the cream cheese mixture