- Key Lime Cream:
- 1 (8 ounce) package reduced fat cream cheese, softened
- 1 1/4 cups frozen light whipped topping, thawed
- 1/2 cup Equal® Spoonful
- 1/4 cup fresh lime juice
- 1 teaspoon grated lime peel
- 1 teaspoon vanilla
- Cake:
- 1 (10.75 ounce) package frozen reduced-fat OR fat-free pound cake, thawed
- 1 large mango, peeled, thinly sliced
- For Key Lime Cream, beat cream cheese until smooth. Gradually beat in whipped topping, Equal(r), lime juice and peel, and vanilla. Set aside.
- For cake, cut pound cake horizontally into 3 slices. Place bottom layer of cake on serving plate. Spread with 1/4 cup of the cream cheese mixture. Top with one-third of the sliced mango, and another 1/4 cup of the cream mixture. Repeat layers twice. Refrigerate 2 to 3 hours before serving.