Cranberry pound cake

1 (10.75 oz) frozen pound cake thawed
3/4 cup cream cheese softened ( I use Light)
1 Tablespoon powdered sugar
1/2 cup fudge sauce
1/2 cup English toffee bits ( I have used walnuts)
2/3 cup Jellied cranberry sauce
Whipped cream or ice cream optional

Cut pound cake into thirds lengthwise. Beat cream cheese and powdered sugar together until light and fluffy, using an electric mixer. Heat fudge sauce i microwave on high for 30 seconds or until smooth and spreadable.
Spread a generous 1/3 cup of cream cheese mixture on the bottom piece of pound cake. Next, spread 1/4 cup fudge sauce. Sprinkle with toffee bits. Gently spread with 1/3 cup of cranberry sauce. Set aside.
Spread middle piece with remaining cream cheese mixture, followed by 1/4 cup fudge sauce. Sprinkle with 1/4 cup toffee bits. Gently spread with 1/3 cup cranberry sauce. Place on top of the bottom layer
Place top layer of pound cake on top of stack. Cut into slices.
Serve with whipped cream or ice cream.

Patricia