Berries & Ice Cream Cake

Recipe Description

Recipe Ingredients

BERRIES & CREAM CAKE
1 frozen all-butter pound cake (10 ½ ounces), thawed
½ cup strawberry fruit spread, divided
2 cups blueberries
2 cups sliced strawberries
1 to 2 tablespoons granulated sugar, as desired
6 cups strawberry ice cream, softened
sweetened whipped cream

Instructions

Line 8 X 8 X 2 inch square metal baking pan with plastic wrap. Cut pound cake into ¼ inch slices. Line bottom of baking pan with a layer of cake slices, cutting as needed to fit pan. Spread cake with ¼ cups fruit spread. Spoon half the ice cream over cake, spreading to edges of pan. Repeat layers once, using remaining cake slices, fruit spread and ice cream. Cover tightly with foil and freeze until firm, about 8 hours. Combine strawberries and sugar in medium bowl. Let stand at room temperature 30 minutes. Add blueberries; stir gently. Remove cake from freezer 10 minutes before serving. Remove foil. Cover pan with cutting board and turn the pan and board over; remove pan, then carefully remove plastic wrap. Cut cake into 9 squares; place on dessert plates ice cream side up. Top with berry mixture and whipped cream. Serve immediately.