Semi-Homemade Web Magazine: Strawberry-Pineapple Shortcake

Sandra Lee Semi-Homemade

1	container (14-ounce) frozen sweetened, sliced strawberries, thawed – Dole®
2	cans (8 ounces each) pineapple chunks, drained – Dole®
1/2	cup orange marmalade – Knott's Berry Farm®
1	frozen pound cake (16-ounce), thawed – Sara Lee®
1	container (8-ounce) strawberry cream cheese – Philadelphia®
	Pressurized whipping topping, for garnish
	Sprigs of mint, for garnish

1. In a medium bowl, stir together strawberries, pineapple, and marmalade; set aside.

2. Slice thawed pound cake into 16 slices. Spread half of the slices with cream cheese. Set on serving plate. Spoon half of strawberry mixture over pound cake slices. Top with remaining pound cake slices and strawberry mixture.

3. Serve garnished with whipped cream and a sprig of mint. Makes 8 servings.