Type what you have

Ingredients

• ✓ pound cake
• orange sherbet
• heavy cream
• white sugar
• vanilla extract

Instructions

1. 1 Line the bottom and two long sides of a 9 x 5 x 3 inch loaf pan with waxed paper.
2. 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. 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 sherbet. Cover the cake with waxed paper. Freeze until firm, at least 3 hours.
4. 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.

By Cali

Ingredients

• ✓ pound cake
• cherry pie filling
• hot fudge ice cream topping
• whipped topping

Instructions

1. 1 Arrange half of the pound cake cubes into the bottom of a glass trifle bowl; top with 1 can cherry pie filling, half of the hot fudge, and 2 cups whipped topping. Repeat layers.
2. 2 Drizzle remaining hot fudge over the top. Spoon a few dollops of cherry pie filling decoratively over whipped topping.
3. 3 Cover trifle and refrigerate until chilled before serving, at least 2 hours.

By BRENDAJST

Ingredients

• ✓ pound cake
• vanilla ice cream
• vegetable oil
• egg
• water
• all-purpose flour

Instructions

1. 1 Place each scoop of ice cream between two pieces of pound cake like a sandwich. Wrap each tightly in plastic wrap, pressing on the sandwich to squeeze the corners around the ice cream. Place into the freezer, and freeze until solid, 1 to 2 hours.
2. 2 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
3. 3 Whisk together the egg and water, then whisk in the flour until no lumps remain. Unwrap the frozen sandwiches, and dip into the tempura batter. Allow the excess batter to drip off, then place the sandwiches into the hot oil. Fry 20 to 30 seconds until golden brown. Drain briefly on a paper towel-lined plate before cutting in half to serve.

By alexis

Ingredients

• ✓ pound cake
• coffee
• cream cheese
• sugar
• chocolate syrup
• heavy cream
• chocolate covered english toffee

Instructions

1. 1 Arrange cake slices on bottom of a rectangular 11x7 inch baking dish, cutting cake slices if necessary to fit the bottom of the dish. Drizzle coffee over cake.
2. 2 Beat cream cheese, sugar, and chocolate syrup, in a large bowl with an electric mixer on medium speed until smooth. Add heavy cream; beat on medium speed until light and fluffy. Spread over cake. Sprinkle with chocolate-covered toffee candy.
3. 3 Cover and refrigerate for at least 1 hour, but no longer than 24 hours, to set dessert and blend flavors.

By Jackie

Ingredients

• ✓ pound cake
• strawberry
• strawberry ice cream
• whipped cream
• sugar

Instructions

1. 1 Slice cake horizontally into 3 layers; freeze for 30 to 45 minutes.
2. 2 Combine strawberries and sugar in a bowl and set aside to macerate for 10 minutes. Remove 1 cup of strawberries to a separate bowl for topping; set aside.
3. 3 Create a sling in a loaf pan using plastic wrap. Place the bottom cake layer into the loaf pan; spread with strawberry ice cream. Add macerated strawberries on top of the ice cream and spread whipping cream over strawberries. Repeat layers, adding equal amounts of strawberry ice cream, macerated strawberries, and whipping cream.
4. 4 Place in freezer until frozen, about 4 hours. Remove from loaf pan and cut into slices. Serve with remaining macerated strawberries and whipping cream.

By thedailygourmet

Ingredients

• ✓ pound cake
• blueberry
• lemon
• sugar
• milk
• instant lemon pudding mix
• whipped cream

Instructions

1. 1 Put blueberries into a shallow bowl. Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes.
2. 2 Divide pound cake cubes into 4 small dessert dishes.
3. 3 Pour milk into a bowl, add pudding mix, and beat with a whisk for 2 minutes; pour evenly over the 4 portions of pound cake. Refrigerate pudding and cake mixtures until the pudding is set, at least 5 minutes.
4. 4 Divide blueberries into 4 portions, reserving 4 berries for topping. Spoon 1 portion berries over each cake portion. Top each portion with whipped cream. Place one berry atop each portion of whipped cream.

By Donna

Ingredients

• ✓ pound cake
• milk
• egg
• white sugar
• whipping cream
• white sugar
• cream sherry

Instructions

1. 1 Pour the milk into a microwave proof pitcher, and cook in the microwave on high until the milk begins to simmer, 4 to 5 minutes depending on the microwave. Meanwhile, whisk the eggs together with 1/4 cup sugar in a large bowl. Once the milk is hot, slowly drizzle into the eggs while whisking until all of the milk has been incorporated. Scrape the custard into a saucepan. Cook over medium heat, stirring frequently, until the custard has thickened enough to coat the back of a metal spoon, about 5 minutes. Pour the custard into a bowl, cover with plastic wrap, and refrigerate several hours until cold.
2. 2 Whip the cream with the remaining 2 tablespoons of sugar to firm peaks; set aside. Line the bottom and sides of a trifle bowl with half of the pound cake slices. Drizzle the pound cake slices with half of the sherry. Pour 1/3 of the cold custard into the trifle dish and smooth the top. Repeat to make two more layers of pound cake, sherry, and custard. Top with whipped cream.
3. 3 Cover the dish with plastic wrap, and refrigerate at least 2 hours before serving to allow the flavors to blend.

By Lisawas

Ingredients

• ✓ pound cake
• heavy cream
• white sugar
• cream cheese
• lemon juice
• vanilla extract
• white sugar
• raspberry
• cocoa powder

Instructions

1. 1 In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
2. 2 Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

By Bonnie

Ingredients

• ✓ pound cake
• vanilla ice cream
• vegetable oil
• all-purpose flour
• sparkling water
• egg
• chocolate syrup

Instructions

1. 1 Cut pound cake in medium-size slices.
2. 2 Scoop a ball of ice cream and wrap completely with cake slices, patching where needed with smaller pieces.
3. 3 Wrap balls tightly with plastic wrap, forming a round shape. Freeze at least 5 hours or overnight.
4. 4 Heat oil in a deep fryer or heavy pan.
5. 5 Stir cold sparkling water very slowly into flour; whisk in egg to create batter.
6. 6 Remove ice cream balls, one at a time, from the freezer. Dust the surface with flour. Dip into batter, coating completely. Quickly lower coated ice cream balls into oil; fry until golden, about 25 seconds. Remove with a slotted spoon.
7. 7 Serve with a drizzle of chocolate sauce before ice cream melts!

By Lactaid

Ingredients

• ✓ pound cake
• water
• sugar
• lemon juice
• lemon
• raspberry
• whipped topping
• lemon curd
• vanilla pudding

Instructions

1. 1 Stir sugar and water for simple syrup together in a saucepan over medium heat until sugar is dissolved. Let cool, about 20 minutes, then stir in lemon juice and lemon zest.
2. 2 Toss raspberries in a bowl with 2 tablespoons simple syrup. Set aside about 3 ounces berries for top of trifle.
3. 3 Gently fold together whipped topping and lemon curd. Add to the vanilla pudding and fold until incorporated.
4. 4 In a large trifle bowl, layer 1/3 of the pound cake cubes. Spoon a couple teaspoons simple syrup over the cake layer, then add 1/3 of the berries and 1/3 of the pudding mixture. Repeat layers twice more, then scatter reserved berries on top.

By Suzie

Ingredients

• ✓ pound cake
• water
• white sugar
• cornstarch
• strawberry gelatin mix
• strawberry
• fat-free whipped topping

Instructions

1. 1 Combine water, sugar, and cornstarch in a medium saucepan over medium-high heat; cook, stirring constantly, until mixture is boiling and thickened, 5 to 10 minutes. Off heat, stir in gelatin mix until dissolved. Set strawberry glaze aside to cool.
2. 2 Layer ½ strawberries in a trifle or glass bowl; drizzle with ½ strawberry glaze until evenly coated. Spread ½ whipped topping on top; cover with pound cake. Layer remaining ½ each strawberries, strawberry glaze, and whipped topping over pound cake.

By DancingLily

Ingredients

• ✓ pound cake
• water
• lemon juice
• white sugar
• sherry
• mascarpone cheese
• lemon curd
• lemon zest
• lemon curd
• raspberry
• semisweet chocolate
• whipped cream

Instructions

1. 1 Bring lemon juice, water, and sugar to boil over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes. Remove from heat; stir in sherry. Divide the pound cake evenly between four 2-cup mason jars, then pour the lemon and sugar mixture on top.
2. 2 Combine the mascarpone cheese, 3/4 cup lemon curd, and lemon zest in a bowl. Divide the cheese mixture among the jars, pressing down with the back of a spoon to create an even layer. Spoon the remaining 1 cup lemon curd over the cheese mixture to create another layer. Top with the raspberries, then sprinkle with chocolate. Cover and refrigerate for at least 15 minutes, or up to 24 hours. Top with whipped cream before serving.

By VVVVV

Ingredients

• ✓ pound cake
• blueberry
• raspberry
• blackberry
• praline liqueur
• sweetened condensed milk
• whipped topping
• vanilla pudding mix
• milk

Instructions

1. 1 Place cake cubes in bottom of a large glass serving bowl. Layer blueberries, raspberries, and blackberries on top. Sprinkle with praline liqueur.
2. 2 Combine condensed milk, 1 cup whipped topping, pudding mix, and milk in a medium bowl; stir well, then pour over frozen berries. Top custard with remaining whipped topping. Let sit at room temperature until berries thaw, 1 hour, or in refrigerator for 2 to 3 hours.

By IRON CHEF

Ingredients

• ✓ pound cake
• strawberry
• white sugar
• heavy cream
• lemon yogurt
• white chocolate pudding mix
• rum
• blueberry

Instructions

1. 1 Gather all ingredients.
2. 2 Sprinkle strawberries with sugar in a bowl; stir to distribute sugar, and set aside.
3. 3 Chill a large metal mixing bowl and beaters from an electric mixer.
4. 4 Pour cream into the chilled mixing bowl, and add lemon yogurt, pudding mix, and about 1 tablespoon of coconut rum; beat until fluffy with an electric mixer set on medium speed.
5. 5 Spread a layer of pound cake cubes into the bottom of a glass trifle dish, and sprinkle cubes with remaining tablespoon coconut rum. Cover pound cake with a layer of strawberries; sprinkle blueberries over strawberries. Spread a thick layer of whipped cream over the berries.
6. 6 Repeat the layers several times, ending with a layer of strawberries sprinkled with blueberries and reserving about 1 cup of whipped cream; top the trifle with dollops of whipped cream to serve. Refrigerate leftovers.

By Rachel Mehl

Ingredients

• ✓ pound cake
• berry
• cream sherry
• lemon juice
• lemon zest
• heavy cream
• sugar
• coconut

Instructions

1. 1 Combine frozen berries, sherry, lemon juice, and lemon zest in a medium bowl; toss to blend. Set aside.
2. 2 Beat heavy cream in a large bowl with an electric mixer until soft peaks form. Gradually beat in sugar until stiff peaks form. Refrigerate whipped cream until needed.
3. 3 Cut pound cake into ⅓-inch-thick slices, discarding cake ends.
4. 4 Place 1 layer cake slices in the bottom of a glass serving bowl; spoon ½ berry mixture with juice over cake slices. Cover with ½ whipped cream; sprinkle with ¼ cup coconut. Repeat layering with remaining cake slices, berries with juice, whipped cream, and coconut.
5. 5 Refrigerate trifle before serving, at least 1 hour.

By tennispro

Ingredients

• ✓ pound cake
• milk
• banana pudding mix
• banana
• heavy cream
• confectioners' sugar
• vanilla extract
• vanilla wafer

Instructions

1. 1 Whisk milk and pudding mix together in a bowl until smooth; stir in chopped bananas. Set aside.
2. 2 Beat cream in a large chilled glass or metal bowl until stiff peaks are just about to form. Beat in sugar and vanilla until stiff peaks form, making sure not to overbeat, or whipped cream will become lumpy and butter-like.
3. 3 Layer 1/2 each pound cake cubes, pudding, whipped cream, and crushed vanilla wafers in a trifle bowl. Repeat layering with remaining 1/2 each cake, pudding, and whipped cream; top with remaining 1/2 crushed vanilla wafers. Refrigerate until chilled and ready to serve.

By CNM CATERING

Ingredients

• ✓ pound cake
• butter
• egg
• sugar
• milk
• heavy cream
• vanilla bean paste
• salt
• candy

Instructions

1. 1 Butter an 8-inch square baking dish. Place pound cake chunks in the prepared baking dish and set aside.
2. 2 Beat eggs and sugar together in a large bowl until frothy. Add milk, heavy cream, vanilla bean paste, and salt; beat for 1 to 2 minutes more. Stir in chopped candy, breaking up any clumps that may form.
3. 3 Pour egg mixture over pound cake chunks; press cake into mixture to submerge. Cover with plastic wrap and refrigerate for 2 hours to overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake in the preheated oven until puffed and set, about 1 hour. Let bread pudding cool on a wire rack for 15 to 20 minutes before serving.

By Sandra Garth

Ingredients

• ✓ pound cake
• peach
• brown sugar
• white sugar
• all-purpose flour
• lemon zest
• salt
• lemon juice
• water
• egg yolk
• butter
• whipped cream

Instructions

1. 1 Place peach slices in a large bowl; sprinkle with brown sugar and stir to coat. Set aside.
2. 2 Stir white sugar, flour, lemon zest, and salt together in a metal bowl; whisk in lemon juice until smooth. Gradually whisk in boiling water.
3. 3 Whisk egg yolks together in a small bowl; gradually whisk in about ½ cup hot lemon mixture to temper. Whisk yolk mixture into lemon mixture. Set the bowl over a pan of simmering water. Cook, stirring frequently, until mixture is thick enough to coat the back of a metal spoon. Off heat, whisk in butter; set aside.
4. 4 Place 1 layer pound cake cubes (about ½ cup each) into each parfait glass; top with about 2 tablespoons lemon sauce then ¼ cup peach slices. Repeat layers once more. Top each with 1 tablespoon lemon sauce. Chill in the refrigerator, at least 1 hour. Dollops parfaits with whipped cream before serving.

By RRSPANGLE

Ingredients

• ✓ pound cake
• mango
• white sugar
• lemon juice
• salt
• egg yolk
• butter
• milk
• coconut pudding mix
• coconut
• vanilla extract
• heavy cream
• white sugar
• banana
• pineapple
• strawberry

Instructions

1. 1 Combine mango, ½ cup sugar, lemon juice, and salt in the bowl of a food processor; pulse until smooth. Add egg yolks; process for 15 seconds. Pour mixture through a sieve set over a large metal bowl, pressing on solids with the back of a spatula to release as much purée as possible. Discard solids in sieve.
2. 2 Fill a large saucepan with 2 inches water; bring to a simmer. Set the metal bowl on top; whisk mango purée until thickened and an instant-read thermometer inserted into center, without touching the bowl, registers 170 degrees F (77 degrees C), about 10 minutes.
3. 3 Place the metal bowl on a towel on a flat work surface; whisk in butter, one piece at a time, until blended. Cover the bowl with plastic wrap; refrigerate, 8 hours to overnight.
4. 4 Combine milk and pudding mix in a medium saucepan; bring to boil, stirring constantly until thickened. Off heat, fold in coconut and vanilla. Cover the bowl with plastic wrap; refrigerate until set, about 1 hour.
5. 5 Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gradually beat in ¼ cup sugar until stiff peaks form.
6. 6 Place ½ pound cake cubes in bottom of a large trifle bowl; layer ½ each bananas, pineapple, and strawberries on top. Spoon ½ each mango purée and coconut pudding on top. Repeat layers with remaining ½ each pound cake, bananas, pineapple, strawberries, mango purée, and coconut pudding.
7. 7 Spoon whipped cream on top in big, fluffy swirls. Chill in the refrigerator until ready to serve.

By shellyw715