For the Citrus Cream (Make Lime Citrus, Orange Citrus or Lemon Citrus Crème by changing the peel and juice ingredients)8 ounces light cream cheese 7 ounce jar marshmallow cream 2 teaspoons grated lime peel (or orange or lemon) 2 teaspoons fresh lime juice (or orange or lemon) 1 teaspoon vanilla
For the Fresh Fruit and Bundt Cake 4 cups sliced strawberries 16 ounces fresh pineapple chunks 2 kiwis, peeled, halved and sliced 2 cups cubed honeydew melon
For the Citrus Cream: Mix all ingredients together with an electric beater until well mixed and fluffy. Chill until serving.
For the Fresh Fruit and Bundt Cake Mix all fruits in a bowl. Divide onto serving plates. Top with Citrus Cream and serve with Saint Louis Bread Co. mini bundt cakes.
Sue Stees of Saint Louis Bread Co
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