Jeanette Burton from Largo, Fl sends this recipe along. Jeanette is a cook who knows no bounds. She used to cook huge dinners in the tiny kitchen in her travel trailer when we were both working at Acadia National Park in Maine. Don't know how she did it.

Jeanette: "If you aren't counting calories and want a good recipe for company, try this one. It was a hit with company this week."

Caramel Cream Dessert

1 (3-oz) pkg cream cheese, softened
2 c Cool Whip
l jar caramel topping, divided
l pound cake cubed (loaf size)
l/4 c chopped pecans divided (I toast them for flavor.)
2 (l5-oz) cans sliced peaches, drained and diced
1/2 pt raspberries or strawberries


1. In large bowl, beat cream cheese with mixer until smooth.
2. Add whipped topping and 3/4 c caramel. Beat until well blended.
Set aside.
3. In a 2 qt bowl, place cubed cake.
4. Drizzle l/4 c caramel over cake. Spread with half of cream cheese mixture. Mix.
5. Sprinkle with 2 T pecans.
6. Top with peaches and l/2 berries.
7. Spread remaining cheese mix over. Sprinkle remaining pecans and berries.
8. Cover and refrigerate 2 hours. (My bowl was so full I didn't cover it and it was fine.)

Serves 8

Jeanette: "I think next time I might put half the cake and layer each ingredient as directed, then I think it would prevent a heavy cake bottom and would look better when served. Or I might put it in a loaf pan and slice it.

I'm drooling as I write this out. It IS GOOD! "