Almond Cream Pound Cake

1 16 Oz. Prepared Pound Cake
1 Cup Heavy Whipping Cream
1 1/2 teas. Watkins Almond Extract
1/8 teas. Watkins Nutmeg
1/4 Cup White Sugar
1 Pkg. (2 1/4 Oz.) Sliced Almonds

With serrated knife, cut cake into 3 equal layers; set aside. Beat cream with electric mixer at high speed until soft peaks form. Beat in Almond Extract and Nutmeg. Beat in sugar, 1 tablespoon at a time, until stiff peaks form. Spread 1/4 of whipped topping over bottom layer of pound cake, sprinkle with some of the almonds, repeat for remaining layers. Swirl remaining whipped topping over top and sides of cake, sprinkle with remaining almonds. Makes 10 servings.

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