From Paulette Vickery's Recipe Collection

JELLO: LEMON BERRY LOAF

desserts, fruits

1 each pound cake loaf, 12oz
1 pkg softened cream cheese, 8oz
2 cup cold milk
1 pkg lemon pudding, small
1 teaspoon grated lemon rind
3 1/2 cup cool whip, 8oz
1 pint strawberries, stemed

Line bottom and sides of 8-4 inch loaf pan with waxed paper. Cut rounded top off pound cake, and store for later use. Trim crusts from pound cake, and cut cake horizontally into 5 slices. Line bottom and long sides of loaf pan with 3 cake slices. Cut another cake slice in half, and place halves on short sides of pan. Beat cream cheese with electric mixer until smooth. Gradually beat in 1 cup milk, add pudding mix, remaining 1 cup milk, and lemon rind. Beat at low speed until blended, 1-2 minutes. Fold in 1 1/2 cups cool whip. Spoon one half of filling into loaf pan. Reserve several strawberries for garnish. Arrange remaining strawberries in filling, pressing down slightly. Top with remaining filling, place remaining cake slice on top of filling, and chill until firm, about 3 hours. Unmold dessert onto serving plate, and remove waxed paper. Garnish with remaining cool whip and strawberries.

Yield: 16 servings




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