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Raspberry Cappuccino Zucotto




Source of Recipe


Internet


List of Ingredients




1 pkg (10.75 oz) Sara Lee Pound Cake
1/2 cup Chocolate Syrup
1/2 gal Cappuccino or Coffee Ice Cream, softened
1 pkg (10 oz) Frozen Red Raspberries in sugar syrup, thawed
2 cups Whipped Topping, thawed




Recipe



Line bottom of 4 quart bowl with plastic wrap, so wrap extends beyond lip of bowl.

Slice pound cake 3/4-inch strips. Place along bottom and sides of bowl, laying in a symmetrical pattern (slice several pieces in half diagonally to fit into corners).
Drizzle pound cake with chocolate syrup and spread syrup along wall of pound cake. Spoon in 1/2 of softened ice cream.

Fold raspberries into whipped topping and spread over ice cream.

Spoon in rest of ice cream, cover with plastic wrap and freeze overnight.

Remove from freezer and let sit in refrigerator for 1 hour. Place a large plate or platter on top of bowl and invert zucotto to remove from bowl. Serve immediately.