1/2 cup Kaluha
1/2 cup Espresso
1 Pound Cake
1 (14oz) jar RBJ's Strawberry-Almond Spreadable Fruit
2 cups Whipping Cream
1/3 cup Granulated Sugar
1 lb. Cream Cheese OR Marscapone Cheese
In a shallow dish mix together 1/4 cup Kaluha & 1/2 cup Espresso. Set aside.
In a deep bowl, using an electric mixer, combine Whipping Cream and Cream Cheese. Mix together while adding in Sugar. Stir in remaining 1/4 cup Kaluha.
Cut Pound Cake in slices and line a 9 x 13 pan. Brush part of the Kaluha/Espresso mixture on cake. Spread Strawberry-Almond onto cake, then top with half of the Cheese mixture. Put another layer of Cake down and brush with the Kaluha/Espresso mixture. Top with the remaining Cheese mixture using a decorative swirl.
Cover and refrigerate for at least 4 hours. Use a sharp knife and pie lifter to cut and serve in neat squares.
