Summer Berry Poundcake

Summer Berry Poundcake:

Here's an easy, delicious Summer Dessert

This is another recipe that's not really a recipe. 

Here's what you'll need:

1- Purchased Pound Cake
Any of your favorite Fresh Summer Berries. (Sliced Strawberries, Blue Berries, Blackberries, Raspberries) A mix of each.
1 Recipe of my Pastry Cream, recipe to follow.
1 Large container of Frozen Cool Whip, thawed.

Instructions:
Slice the Pound Cake into horizontal layers.
Transfer the first slice to a serving platter.
Top it with some of the Pastry Cream and then some of each of the Berries.
Continue Layering the Cake ending with a slice of Pound Cake.
Spread some of the Cool Whip on the top.
Slice it and top each serving with additional Cool Whip.


This is the best and easiest pastry cream I've ever made.

My Favorite Pastry Cream:

It can be used for:
Cream Puffs
Icing the center of a layered cake
Strawberry Shortcake
Aebelskiver filling
Trifle
Eclairs
Pastry Cream Crepe Cake
Macaron Filling

This is definitely a Best of the Best recipe!

1 pint of Heavy Cream. (2 Cups)
1 pint of Vanilla Ice Cream (2 Cups), softened.
1 tsp vanilla extract
1 tsp almond extract
1 1/2 boxes of Instant French Vanilla Pudding
Combine ice cream and heavy cream in a mixer with a whisk attachment
Begin whipping on low speed.
Add vanilla and almond extract
Gradually add the pudding mix and combine well.
Refrigerate and use as needed.

Enjoy!
Peace in the Kitchen!