Mango Key Lime Pound Cake recipe

8 servings

Key Lime Cream:

1 (8 ounce) package reduced fat cream cheese, softened

1 1/4 cups frozen light whipped topping, thawed

1/2 cup Equal® Spoonful*

1/4 cup fresh lime juice

1 teaspoon grated lime peel

1 teaspoon vanilla

Cake:

1 (10.75 ounce) package frozen reduced-fat OR fat-free pound cake, thawed

1 large mango, peeled, thinly sliced

For Key Lime Cream, beat cream cheese until smooth.

Gradually beat in whipped topping, Equal®, lime juice and peel, and vanilla.

Set aside.

For cake, cut pound cake horizontally into 3 slices.

Place bottom layer of cake on serving plate.

Spread with 1/4 cup of the cream cheese mixture.

Top with one-third of the sliced mango, and another 1/4 cup of the cream mixture.

Repeat layers twice.

Refrigerate 2 to 3 hours before serving.