Red, White, and Blue Ice-Cream Cake

Ingredients

• 10 servings poached berries fresh assorted
• 0.3 cup honey 
• 10.8 oz round cake frozen thawed
• 0.3 cup powdered sugar 
• 0.5 cup blueberries 
• 10 oz raspberries frozen thawed
• 0.5 cup raspberry jam 
• 2 pt raspberry sorbet softened
• 2 pt whipped cream softened
• 1 cup whipping cream 

Equipment

• bowl
• knife
• sieve
• blender
• springform pan

Directions

1. Cut 10 (1/2-inch-thick) slices from cake. Arrange slices in a single layer on bottom of a 9-inch springform pan, trimming as needed to snugly cover pan. Save remaining cake for another use.
2. Stir together vanilla ice cream and blueberry preserves in a medium bowl.
3. Spread blueberry ice-cream mixture over cake slices. Cover and freeze 1 hour.
4. Stir together softened raspberry sorbet and raspberry preserves in a medium bowl.
5. Spread raspberry sorbet mixture over blueberry ice-cream mixture. Cover and freeze 3 hours to 2 days.
6. Process frozen raspberries, honey, and 2 Tbsp. water in a blender until smooth. Press raspberry mixture through a wire-mesh strainer using the back of a spoon. Discard pulp and seeds. Chill until ready to serve.
7. Just before serving, beat cream and sugar at medium speed until soft peaks form. Gently run a sharp knife around edge of cake to loosen.
8. Remove springform pan.
9. Spread whipped cream over frozen cake.
10. Drizzle with raspberry-honey sauce.
11. Note: We tested with Sara Lee All Butter Pound Cake, Bonne Maman Raspberry Preserves, Smucker's Orchard's Finest Northwoods Blueberry Preserves, and Whole Fruit Raspberry Sorbet.