- 4 slices pound cake (3/4 inch thick)
- 1 pint raspberry sherbet or flavor of your choice
- 1 cup fresh raspberries or fruit of your choice
- Place pound cake on dessert plates. Top each slice with a scoop of sherbet and raspberries. Yield: 4 servings.
Reviews forPound Cake with Sherbet
"how can anyone get this kind of recipe on here when it isn't even homemade. These recipes are supposed to be homemade....anyone can do this. You test cook people need to go to culinary school and get people on here who really know what they are doing. Here's a recipe for ya all......take some ice cream and put some chocolate syrup on it and top with a cherry...WOW!!!!!! I will not renew my subscription for this magazine......!"