Are you hungry for a sweet treat but don’t have the time or energy to create something from scratch?

These no-fuss dessert recipes are sure to delight. Start with convenient ingredients, such as Sara Lee Pound Cake, and make a few easy enhancements.

In no time, you can put together an Easy Trifle, or with a few extra minutes, you can create a delectable Grilled Pound Cake with Ice Cream, Pineapple and Chocolate Drizzle — perfect for sharing any day of the week.

All of these easy recipes can be made with Sara Lee Pound Cake Slices, too. The pre-sliced and individually-wrapped slices are ideal for making perfectly-portioned desserts or snacks.

Get more delicious, no-fuss recipes at www.saraleedesserts.com. And to get recipes and tips delivered to your inbox, sign up for a free newsletter at www.saraleedesserts.com/enews-sign-up.

Grilled POUND CAKE
with Ice Cream, Pineapple and Chocolate Drizzle

Prep Time: 10 minutes
Serves: 2

2    Sara Lee Pound Cake Slices, or

2 ( ½-inch) slices from 1 package
of Sara Lee Pound Cake

2    tablespoons unsalted butter, melted

2    ½-inch pineapple rings

2    small scoops vanilla ice cream (about 1 cup)

¼    cup chocolate sauce

Thaw 2 pound cake slices according to package directions. Pre-heat a grill or grill pan to medium. Brush each slice of pound cake with melted butter. Grill pineapple slices 3 to 4 minutes per side, or until they are golden brown and caramelized on both sides. While pineapple is grilling, place pound cake slices on the grill for 1 to 2 min­utes per side, or until each side is lightly golden brown. Top pound cake slices with grilled pineapple and a scoop of vanilla ice cream (or other desired flavor). Finish with a chocolate sauce drizzle.

_________________________________________________________________________________

Easy TRIFLE

Prep Time: 10 minutes
Serves: 2

2    Sara Lee Pound Cake Slices, or 2 (½-inch) slices from 1

package of Sara Lee Pound Cake

½    cup Greek peach yogurt

1    cup light whipped topping, divided

¼    cup sliced fresh peaches

¼    cup whole raspberries

1    tablespoon toasted almonds

Thaw 2 pound cake slices according to package directions. Cut thawed pound cake into 1-inch cubes. Mix yogurt with ½  cup light whipped topping, reserving remaining whipped topping for later. Put two parfait glasses on a work surface. Layer ¼of the pound cake cubes into each glass. Top each with 1 tablespoon sliced fresh peaches and whole raspberries, and ¼ yogurt mixture. Repeat layers, ending with yogurt. Top with remaining light whipped topping and toasted almonds.