Tres Leches

SERVES: 12

PREP: 3 Hr 20 Min

This Hispanic dessert is becoming really popular all around the country and I think that Tres Leches, Spanish for "three milks," translates to lots of "OOH IT'S SO GOOD!!"

What You'll Need

1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 pint half-and-half
Pinch of salt
2 pound cakes (12 ounces each)
1 container (8 ounces) frozen whipped topping, thawed

What to Do

In a large bowl, combine the sweetened condensed milk, evaporated milk, half-and-half, and salt; stir well and set aside.
Cut each pound cake into six slices. Lay the slices tightly into the bottom of a 9" x 13" baking pan.
Pour the milk mixture evenly over the cake slices, cover, and refrigerate for 2 to 3 hours.
Spread the whipped topping over the cake and chill uncovered for another 1 to 2 hours. (There will still be some liquid on the bottom of the pan because this is more like a pudding than a regular cake and should be eaten with a spoon.)