Strawberry Pound Cake

Strawberry Pound Cake

2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
1 cup butter
2 cups sugar
4 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup buttermilk
1/2 cup chopped pecans optional
1/4 teaspoon strawberry extract
STRAWBERRY SAUCE:
1 1/2 cup confectioners sugar
1/2 cup sliced fresh strawberries
1/2 teaspoon vanilla extract
1/4 teaspoon strawberry extract
1/2 cup butterDrain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Stir in the pecans, chopped strawberries and extract.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack.
In a small saucepan, combine the butter and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts and confectioners sugar. Glaze warm cake
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Strawberry Pound Cake

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Seven Layer Banana Dessert

Ingredients

• For the Crust
• 1/2 cup butter, melted
• 2 cups graham cracker crumbs
• 2 tbl sugar
• For the Filling
• 1- 5.9 oz box instant vanilla pudding
• 1- 5.9 oz box instant chocolate pudding
• 6 cups whole milk, divided
• 4 bananas, sliced
• 16 oz whipped topping, divided

Instructions

1. Start by making your crust
2. Melt 1 stick of butter
3. Combine melted butter, sugar and graham cracker crumbs in a large bowl.
4. Press crumb mixture into the bottom and up the sides of a 13 x 9 pan
5. Refridgerate pan for 30 minutes
6. In a large bowl, combine 3 cups cold milk and package of vanilla pudding until pudding reaches soft serve consistancy.
7. Spread an even layer of vanilla pudding over your prepared crust.
8. Add to the pudding a layer of 2 bananas, sliced.
9. Add a layer of 1/2 of the whipped topping.
10. Repeat with another layer of 2 bananas, sliced.
11. In a large bowl, combine 3 cups cold milk and the package of chocolate pudding
12. Add layer of chocolate pudding to dessert and top off with remaining whipped topping
13. Cover with plastic wrap and refridgerate for 1 hour.                                  . FROM Pack Momma     recipe site: