"I developed this as a quick birthday cake for a friend recovering from surgery. Angel food cake cake be used instead of pound cake if you prefer, and I've also made it in a loaf pan. —Phyllis Kendall, Hazelwood, Missouri..."
INGREDIENTS
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1 package (12 ounces) frozen unsweetened mixed berries, thawed
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1 cup boiling water
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1 package (3 ounces) cherry gelatin
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2 cups butter pecan ice cream, softened if necessary
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1 loaf (16 ounces) frozen pound cake, thawed and cut into 1/2-inch cubes
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Whipped topping