Monday, May 14, 2012

7-layer ice-cream cake

the goods:

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.

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