Coconut-Pineapple Delight on Toasted Pound Cake

Ingredients

  • 1 (9.5 oz.) jar Dickinson's® Coconut Curd
  • 3 tablespoons whipped cream cheese
  • 1 (8 oz.) can crushed pineapple undrained
  • 1 (9.6 oz.) package frozen pound cake slices (6 slices) thawed
  • 6 slices kiwi cut into fourths

Directions

  1. MIX curd and cream cheese in medium bowl until blended. Stir in pineapple. Chill 30 minutes.
  2. TOAST pound cake in toaster on lowest setting until lightly browned. Cut each slice in half on a diagonal. Overlap two halves on each dessert plate.
  3. DIVIDE coconut mixture evenly over each serving. Garnish with kiwi.

Yield: 6 servings