1 frozen pound cake in aluminum loaf pan, unthawed
2 cups raspberry sorbet, softened
1 cup vanilla ice cream, softened
1/2 cup coarsely chopped chocolate wafer cookies
cool whip or whipped cream, for serving
Remove cake from pan and cut horizontally into 4 slices. Line pan with plastic wrap, leaving 6-inch overhang on two sides. Build cake layers in pan in this order: bottom cake slice, 1 cup sorbet, cake slice, 1/2 cup ice cream, cookie crumbs, 1/2 cup ice cream, cake slice, 1 cup sorbet, top cake slice. Wrap in plastic and freeze at least 1 hour. Slice cake and serve with a dollop of cool whip or whipped cream.