Strawberry Shortcake Chips and Dip
cream cheese at room temperature
powdered sugar, sifted
1 cup sliced frozen strawberries in syrup, thawed
frozen pound cake
fresh strawberries for garnish and dipping
Instructions for the dip:
Beat the cream cheese in a bowl with an electric mixer at medium speed until light and fluffy.
Add the powdered sugar and mix until blended together. On low speed add the frozen strawberries in syrup until combined then gently fold in the Cool Whip.
Serve immediately or refrigerate 1-2 hours if you prefer a thicker chilled dip.
Instructions for the pound cake chips:
Preheat oven to 350°
Slice the frozen pound cake across into 1/4 inch slices, then cut diagonally to form a triangle. Place the pound cake slices in a single layer on 2 baking sheets.
Bake for 5 minutes or until the tops lightly brown. With a spatula turn the slices over and bake another 3-5 minutes until lightly browned and toasted.
Cool on a wire rack and serve with strawberry dip. Store uncovered until serving. Best served immediately or within several hours.