Celebrate the Fourth of July with this fantastic cooling dessert. A great
do-ahead that’s ready and waiting in the freezer when you need it. Stick
in a few long spaghetti-thin candles.Light and wish our country a Happy
Birthday!!!
| 2 -Sara Lee Fudge Swirled frozen pound cakes, thawed | 1 qt. lime sherbet |
| 1 qt. raspberry sherbet | 1 qt. pineapple sherbet |
| 1 qt. orange sherbet | 1/2 gal. Cookies and Cream ice cream, softened |
Garnish: Strawberry ice cream topping, 1/2 pt. whipping cream & fresh blueberries
Line a 9 1/2” or 10” springform pan with foil. Slice pound cake 1/2” thick. Have everything ready and work quickly! Line bottom and sides of pan with cake. Scoop balls of sherbet, arranging the colors at random in pan. Put in just one layer of balls. Put the ice cream in a bowl and stir to soften to a pourable consistency. Pour in some of the ice cream so that it flows between the balls and fills in space where balls don’t touch. Repeat until all sherbet and ice cream are used. Smooth top, cover with plastic wrap or foil and freeze overnight. Remove sides from pan; place on cake plate. Cover top with strawberry ice cream topping, leaving it run down the sides. Decorate with puffs of sweetened whipped cream and fresh blueberries. Put back in freezer. Serve by cutting as you would a cake, but with a knife dipped in hot water.
Serves 12 - 14.