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Cranberry Shortcake

By: tameko b.  
"This is a great recipe I created out of leftover cranberry sauce after Thanksgiving and a few slices of plain yellow cake. It is delicious, surprisingly light, and satisfying! Enjoy! You can sprinkle a little confectioners' sugar on top for an extra touch."

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Prep Time:
10 Min
Ready In:
10 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 thick slices pound cake
  • 1 (7 ounce) can pressurized whipped cream
  • 1 (14.5 ounce) can whole cranberry sauce

Directions

  1. Slice each piece of cake in half to make two thinner slices. Place one of the slices onto a plate. Top with a spoonful of the cranberry sauce and a dollop of whipped cream. Place the remaining slices of cake on top, spread more cranberry sauce and top with more whipped cream.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 389 | Total Fat: 16.9g | Cholesterol: 104mg

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