Frozen Raspberry Layer Cake

Recipe Rating:
 3 Ratings
Serves: 10 to 12
Prep Time:
Cooking Method: No-Cook or Other


2 saralee pound cakes, crusts removed and cut into 1/4th inch slices
3 c vanilla ice cream, slightly softened
4 c raspberry sorbe, slightly softened
1 pt fresh raspberrys
3 Tbsp chambord, or other raspberry flavored liqueur

The Cook

Linda Griffith Recipe
Well Seasoned
Augusta, GA (pop. 610,828)
Member Since Apr 2011
Linda's notes for this recipe:
A very refreshing cake, especially for the lazy days of summer...Very simple b;ut time consuming but the end result is well worth the effort. Hope you will enjoy
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Kitchen Crew
The perfect light and refreshing summer dessert! I can’t wait to serve this to my friends and family out on the patio...


Trace and cut out a 9 in. circle from parchment paper and fit it into the bottom of a 9 inch springform pan. Cut out a 3 by 27 inch strip of parchment and fit around the inside of the pan. Tape to secure.
Cover the bottom of the pan with a single layer of cake slices and spread the ice cream evenly over the cake. Freeze until ice cream hardens, about 25 minutes. Spread 2 cups of the sorbet over the ice cream followed by another lay of pound cake slices. Return cake to the freezer for 10 minutes.
Combine the Chambord and the raspberries together in a small bowl. Remove the cake pan from the freezer and place the berries evenly over the cake. Top with the final layer of cake and the sorbet on top of the cake.
Wrap tightly with plastic wrap and freeze for at least four hours. Keep remainder in the freezer, if there is any left...

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user Karla Everett Karla59 - May 19, 2011
looks delicious ..saved :)
user Robin DuPree robdupree - May 19, 2011
user Bea L. BeachChic - May 27, 2011
Aunt Bea [coffeetime] has shared this recipe with discussion groups:
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user Kitchen Crew JustaPinch - Jun 23, 2011
I tried this recipe and say it's Family Tested & Approved!
user Kitchen Crew JustaPinch - Jun 23, 2011
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