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Grilled Peach Pound Cake
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Grilled Peach Pound Cake

25 Minutes
25 Min Prep
25 Min Cook
Not a baker? Not a problem. This scrumptious dessert is made with thawed frozen pound cake, grilled peaches and a creamy whipped topping.
What You Need
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16 servings
Original recipe yields 16 servings
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
juice from 1 large orange
2 Tbsp. sugar
6 large peaches, cut in half
2 pkg. (1 lb. each) frozen prepared pound cake, thawed, each cut into 8 slices
16 fresh mint sprigs
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Let's Make It
1
Heat grill to medium heat.
2
Mix sour cream and dry gelatin mix in large bowl with whisk until blended. Gently stir in COOL WHIP. Refrigerate until ready to use.
3
Combine orange juice and sugar. Grill peach halves 5 min., brushing with orange juice mixture for the last minute. Cut each half into 4 wedges. Grill cake slices 2 min. on each side or until evenly toasted on both sides.
4
Top cake slices with COOL WHIP mixture, peach wedges and mint sprigs. Serve warm.
Kitchen Tips
Substitute
Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Orange Tangerine Flavor Gelatin.
Healthy Living
Save 50 calories by preparing with 1 pkg. (0.3 oz.) JELL-O Orange Flavor Sugar Free Gelatin, COOL WHIP LITE Whipped Topping, and BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream.
Variation
Don't want to heat up the grill? Prepare this recipe inside instead. To toast the cake slices under the broiler, just heat the broiler. Place cake slices in single layer on baking sheet. Broil, 4 to 6 inches from heat, 2 to 3 min. on each side or until toasted on both sides. Meanwhile, cook peaches in large skillet on medium-high heat 6 min., stirring occasionally and adding orange juice mixture to skillet after 5 min. Use to assemble desserts as directed.
Special Extra
For extra juicy peaches, double the orange juice mixture. Grill peaches as directed, brushing half the orange juice mixture onto peaches as directed. Cut peaches into slices; place in medium bowl. Add remaining orange juice mixture; toss to coat. Use as directed.
Nutrition
Calories
370
Calories From Fat
0
% Daily Value*
Total Fat 19g
24%
Saturated Fat 12g
60%
Trans Fat 0g
Cholesterol 145mg
48%
Sodium 260mg
11%
Total Carbohydrates 45g
16%
Dietary Fibers 1g
4%
Sugars 35g
70%
Protein 5g
10%
Vitamin A
25%
Vitamin C
4%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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