Strawberries 'N Cream Dessert
Source: Reynolds Kitchens
Servings: 12-16

1 Reynolds Pot Lux cookware, 2-quart pan
1 package (about 10 oz.) pound cake, cut in 1/2" slices
1/4 cup orange juice, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon grated lemon peel
1 carton (8 oz.) frozen whipped topping, thawed
2 pints strawberries, hulled and sliced OR 2 packages (10 oz. each) frozen sliced strawberries, thawed and drained

PLACE cake slices in bottom of Pot Luxä pan, cutting cake to fit. Reserve remaining for second layer. Brush top of cake slices with half of orange juice.

COMBINE sweetened condensed milk, lemon juice and lemon peel; stir until thickened. Stir in whipped topping. Spread half of lemon mixture over cake. Layer half of strawberries over lemon mixture.

ARRANGE remaining half of cake slices over strawberries. Brush cake with remaining orange juice and repeat layers with remaining ingredients. Cover and refrigerate.

THE REYNOLDS KITCHEN TIP: Garnish top with sliced fresh strawberries and a lemon slice, if desired.