INGREDIENTS:

4 10.75-ounce pound cakes, thawed
2 cups fudge sauce
3 cups cream cheese, softened
1/3 cup powdered sugar
2 cups English toffee bits
2 1/2 cups Ocean Spray® Jellied Cranberry Sauce
Whipped cream or ice cream

DIRECTIONS:

1. Cut each pound cake in thirds lengthwise.

2. Beat cream cheese and powdered sugar together in a medium mixing bowl until light and fluffy, using an electric mixer.

3. Heat fudge sauce in microwave on High for about 50 seconds or until smooth and spreadable.

4. Spread about 1/3 cup cream cheese on the bottom piece of each pound cake. Next spread on 1/4 cup fudge sauce. Sprinkle each with 1/4 cup toffee bits. Gently spread with 1/3 cup cranberry sauce. Set aside.

5. Spread middle piece of pound cake with about 1/3 cup cream cheese followed by 1/4 cup fudge sauce. Sprinkle with 1/4 cup toffee bits. Gently spread 1/3 cup with cranberry sauce. Place on top of bottom layer.

6. Place tops on each pound cake.

7. Cut into 1-inch slices. Top with whipped cream or ice cream.

YIELD: 28 servings.

*Best if made 1 day ahead to allow to set