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Quick Dreamsicle pound cake

List of Ingredients

2 (12 ounce) packages prepared pound cake
4 cups orange sherbet
1 cup heavy whipping cream
1/4 cup white sugar
1 teaspoon vanilla extract


Directions
1 Line the bottom and two long sides of a 9 x 5 x 3 inch
loaf pan with waxed paper.
2 Trim the crusts from the pound cakes, and cut each cake
lengthwise into 3 even slices. Line the bottom and long sides of
the loaf pan with 3 of the pound cake slices. Trim two of
the remaining slices to fit the short ends of the pans,
and reserve the scraps.
3 Pack the sherbet into the cake lined pans, and top with
the remaining slice of cake. Use the cake scraps to fill
in any areas with exposed sherbert. Cover the cake with
waxed paper. Freeze until firm, at least 3 hours.
4 In a mixing bowl, combine cream, sugar, and vanilla;
beat until stiff. Invert cake on serving platter, and
frost with sweetened whipped cream. Return cake to the
freezer until ready to serve.



Recipe