For Key Lime Cream, beat cream cheese until smooth. Gradually beat in whipped
topping, Equal, lime juice and peel and vanilla extract until well blended; set aside.
Cut pound cake horizontally into 3 slices. Place bottom layer of cake on serving
plate. Spread with 1/4 cup of the cream mixture. Top with 1/3 of the sliced mango,
and another 1/4 cup of the cream mixture.
Repeat layers twice.
Refrigerate for 2 to
3 hours before serving.
Makes 8 servings
Nutrition information per serving: 218 cal., 5 g pro., 33 g carb., 7 g fat,
16 mg chol., 214 mg sodium