• 2 (10 3/4-ounce) frozen pound cakes, crusts removed, sliced into 1/4-inch-thick slices
• 3 cup(s) vanilla ice cream, slightly softened
• 4 cup(s) raspberry sorbet, slightly softened
• 1 pint(s) fresh raspberries, rinsed and picked over
• 3 tablespoon(s) Chambord, or other raspberry-flavored liqueur

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Directions

1. Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch spring form pan. Cut out a 3- by 27-inch strip of parchment and fit around the inside of the pan. Tape to secure parchment paper and set aside.
2. Assemble the cake: Cover the bottom of the pan with a single layer of pound cake slices and spread the ice cream evenly over the cake. Freeze until ice cream hardens -- about 25 minutes. Spread 2 cups sorbet over the ice cream followed by another layer of pound cake slices. Return cake to the freezer for 10 minutes. Combine the raspberries and the Chambord together in a small bowl. Remove the cake pan from freezer and place the berries evenly over the cake. Top with a final layer of pound cake and the remaining sorbet. Wrap tightly with plastic wrap and freeze until firm -- at least 4 hours