Layers of fresh pear, toasted pound cake, and caramel yogurt make a delicious non-traditional trifle.
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 4servings
Ingredients
4slicespurchased pound cake1” thick
2tblsp. softened butter
2pears
2 6oz.containers Liberté caramel yogurt
1/2cupchopped peanut brittle
1/2cupsalted caramel ice cream topping
1/2cupheavy whipping cream
2tblsp. sugar
Instructions
Preheat the oven to 350 degrees. Butter one side of each slice of pound cake and cut into 1” cubes. Place the cubes on a baking sheet and cook until lightly browned. Remove from the oven and cool.
Peel and core the pears and cut into cubes. Whip the cream and sugar to soft peaks.
Using four individual serving glasses, make two layers beginning with the pound cake, Liberté caramel yogurt, peanut brittle, pears, and caramel topping.