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Prep 5 hrs
Cook 0 mins
From Taste of Home site, this was a huge hit when I served it to friends. Everyone loved it, but someone suggested it would be "over the moon" with a little chocolate. So next time, I'll probably replace one of the sorbet layers with chocolate ice cream or sorbet. Either way, it's easy and delicous as it stands. As written, it's 5 WW pts per serving. Prep time includes final chill.
- 2 (10 3/4 ounce) frozen pound cake, crust removed, sliced into 1/4-inch-thick slices
- 3 cups light vanilla ice cream, slightly softened
- 4 cups raspberry sorbet, slightly softened
- 1 pint fresh raspberry
- 3 tablespoons Chambord raspberry liquor (optional) or 3 tablespoons other raspberry liqueur (optional)
- Prepare the pan: Trace and cut out a 9" circle from parchment paper and fit into the bottom of a 9" springform pan. Cut out a 3"x27" strip of parchment and fit around the inside of the pan. Secure with tape.
- Assemble the cake: Cover the bottom of the pan with a single layer of pound cake slices, cutting to fit. Spread ice cream evenly over the cake. Freeze until ice cream hardens, about 25 minutes. Spread 2 C sorbet over the ice cream, followed by another lauer of pund cake slices, cutting to fit. Return cake to freezer for 10 minutes Combine raspberries and the Chambord. Remove cake from freezer and place the berries evenly over the cake. Top with the final layer of pound cake and the remaining sorbet. Wrap tightly with plastic wrap and freeze until firm - at least 4 hours.
Very tasty, quick, and easy. And it looks so pretty too! Suggestions for next time: a frozen raspberry is not really easy to eat so we may mash them; can probably use a little more liquer too. Next time we are going to try substituting strawberries, chocolate ice cream, and kaluah.