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Source: Fabulous Food Associations

Red, White and Blueberry Pound Cake
You don't need to wait for a patriotic holiday to make this colorful cake. It looks smashing and tastes even better.
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Serves: 6 to 8 portions
Prep Time: 30 minutes
Cook Time: none
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One 10 3/4-ounce frozen pound cake
1 container (8 ounces) whipped cream cheese
3 tablespoons powdered sugar
2 tablespoons orange juice
1 1/2 cups fresh blueberries, divided
1 cup fresh sliced strawberries
For Sauce:
3/4 cup seedless raspberry jam
6 tablespoons orange juice

Stir together the jam and the 6 tablespoons of the orange juice until smooth to make sauce. Set aside.

Slice the pound cake lengthwise into three layers and arrange in a single layer on a cookie sheet, cut sides up. Pierce the layers with fork tines. Spread each with 2 tablespoons of raspberry-orange sauce; let stand 10 minutes to allow the cake to absorb the sauce.

In a bowl, stir the cream cheese, sugar and remaining 2 tablespoons of orange juice until well blended.

Put the bottom layer of cake onto serving platter and spread a third of the cream cheese mixture on top. Scatter a third of the blueberries over cream cheese. Drizzle 1 tablespoon sauce over blueberries. Repeat with center slice of cake. Place top layer with cut side down; spread with remaining cream cheese mixture.

For Memorial Day, Fourth of July or Patriot Day, decorate the cake to resemble an American flag using the remaining blueberries and strawberries. Serve with the rest of the sauce.

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Black Forest Chocolate Mousse
Source: Fabulous Food Associations
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There is one word for this dessert---delicious!
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Source: Fabulous Food Associations
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Plums and shortcake will have your family and guests clamoring for more -- a nice change from the expected strawberry shortcake.
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