Caramel Cream Dessert

From: Reynolds Kitchens
Prep Time: 15 minutes
Chill Time: 2 hours


Reynolds® Plastic Wrap with EZ Slide™ Cutter 
1 pkg. (3 oz.) cream cheese, softened
2 cups frozen whipped topping, thawed
1 jar (12.25 oz.) caramel ice cream topping, divided
2 cups cubed pound cake 
1/4 cup chopped pecans, divided
2 cans (15 oz. each) sliced peaches in juice, drained
1/2 pt. raspberries OR strawberries 


BEAT cream cheese with electric mixer in medium bowl until smooth. Add whipped 
topping and 3/4 cup caramel ice cream topping. Beat until well blended; set 
PLACE pound cake cubes in 1 1/2-quart serving bowl. Drizzle with 1/4 cup 
caramel ice cream topping. Spread evenly with half the cream cheese mixture. 
Sprinkle with 2 tablespoons chopped pecans. Top with all the peaches and half 
the raspberries. Spread remaining cream cheese mixture over fruit. Sprinkle 
with remaining pecans and raspberries. 
COVER with Reynolds® Plastic Wrap and refrigerate at least 2 hours or 
TIP: To make a fluffy bow to decorate the base of a pedestal bowl, tear off 
four 12-inch sheets of Reynolds® Color Plastic Wrap. Pinch each plastic wrap 
sheet in the center; twist center to make a small stem at bottom with ends of 
plastic wrap on top. Gather the four stems together like a bouquet of flowers; 
tie with ribbon or a strip of plastic wrap. Gently fluff out ends of plastic 
wrap to make a bow; trim ends with scissors. Attach bow around foot of pedestal 
bowl using ribbon.

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