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“Seasonal clementines, layered with fresh whipped cream and pound cake... delicious!”
READY IN:
20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop the clementines into good sized chunks. Cut the pound cake into 1-inch cubes. Put half the cubes in bottom of 3-qt. trifle bowl. Beat cream cheese w/1 Tbs. sugar. In spearate bowl, beat the cream until soft peaks form. Blend in 3 Tbs. sugar. Mix 1/4 of the whipped cream into the cream cheese until well blended. Gently fold in remainder of whipped cream. Pour orange juice over cake cubes. Top with half the cream, then half the clementines. Repeat. Chill for 1 hour.

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