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3/4 cup sugar
1/4 cup lemon juice
1 tbsp lemon zest
1 tub prepared whipped topping
1 loaf pound cake, cubed
4 cups chopped strawberries
6 tbsp Clabber Girl Corn Starch
In a saucepan, cook strawberries until bubbly. Set aside. In a separate saucepan, combine cornstarch, sugar, lemon juice and lemon zest. Cook until boiling, stirring constantly until mixture boils 2 minutes. Remove from heat and cool to room temperature.
Place mixture in mixing bowl and fold in whipped topping. Stir well.
To serve, Layer with cubes of pound cake in parfait dishes. Top with additional whipped topping and sliced strawberries.
3/4 cup sugar
1/4 cup lemon juice
1 tbsp lemon zest
1 tub prepared whipped topping
1 loaf pound cake, cubed
4 cups chopped strawberries
6 tbsp Clabber Girl Corn Starch
In a saucepan, cook strawberries until bubbly. Set aside. In a separate saucepan, combine cornstarch, sugar, lemon juice and lemon zest. Cook until boiling, stirring constantly until mixture boils 2 minutes. Remove from heat and cool to room temperature.
Place mixture in mixing bowl and fold in whipped topping. Stir well.
To serve, Layer with cubes of pound cake in parfait dishes. Top with additional whipped topping and sliced strawberries.