Recipe - Peach Melba Cloud

1 Sara lee pound cake; frozen
10 Three fourths oz
One fourth cup Amaretto liqueur
Three fourths cup Seedless red raspberry jam
2 cup Heavy cream
4 ounce Cream cheese; softened
1/3 cup Fruit cocktail; drained
1/3 cup Peach schnapps liqueur
1 pt Fresh raspberries

Cut pound cake into 6 horizontal layers. Cut two rounds from each layer
with a glass or a biscuit cutter to make 12 rounds. The rounds should be
just slightly smaller in circumference than the parfait glasses used.

In a small saucepan over moderate heat, melt Amaretto and jam together
until smooth. Remove from heat and allow mixture to cool. Reserve One half cup
of mixture; set aside. Drizzle remaining mixture over cake rounds.

In a large, chilled, deep bowl, beat cream with chilled beaters until
stiff. Add cream cheese and continue beating until well blended. Reserve 2
cups of this mixture in another bowl and set aside. To remaining cream
mixture, blend in fruit cocktail and peach schnapps. Set aside. To the
reserved cream cheese mixture, add remaining jamAmaretto mixture and blend
well.

Dollop fruit and cream mixture evenly in bottom of 6 parfait glasses; top
with a pound cake round. Line inside rim of each glass with fresh
raspberries. Using Three fourths of jam and cream mixture, divide evenly among
glasses, inside the fresh raspberry ring. Top this layer with another pound
cake round.

Place remaining jam and cream mixture in a pastry bag fitted with an open
star tip and pipe a decorative top on each dessert. Garnish with fresh
raspberries. Refrigerate until ready to serve.

Notes: A wonderful sweet to spruce up lunch or brunch occasions. If
raspberries are unavailable, use fresh, cut or sliced up strawberries.

Busted by Barbra Barbra@TheOffice.net

Recipe by: Sara Lee

Posted to brandnamerecipes by Beach Princessbarbra@pipeline.com on Jan
22, 1998