Ingredients

Patricia Wells

1 8 oz pkg cream cheese, softened
¾ cup creamy peanut butter
2 cups powdered sugar
8 oz whipped topping
1 12 oz frozen pound cake (or leftover Christmas home baked pound
cake)

Directions

Blend the cream cheese and peanut butter. Stir in powdered sugar. Fold in whipped topping. Slice pound cake into 3 slices. Spread the cream cheese filling between the layers and on top of cake. Decorate to fit any season. Chill at least an hour before serving.