Italian Ice Cream Cake

By AnneS

Ingredients

• 1 pkg. (10.75 oz.) Pound Cake (or make your own)
• 1/2 cup chocolate syrup
• 1/2 gallon cappuccino ice cream, softened
• 1 pkg. (10 oz.) frozen red raspberries in sugar syrup, thawed
• 2 cups whipped topping

Preparation

Step 1

1. Line the bottom of a 4 quart bowl with plastic wrap, so that the wrap hangs out beyond the lip of the bowl.

2. Slice the pound cake in 3/4" strips. Place along the bottom and sides of bowl, laying in a symmetrical pattern slice several pieces in half diagonally to fit into corners.

3. Drizzle pound cake with chocolate syrup and spread syrup along the wall of the pound cake. Spoon in half of the softened ice cream.

4. Fold raspberries into whipped topping and spread over ice cream.

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

6. Remove from the freezer and let sit in refrigerator for 1 hour before serving.

You can top with whipped topping and shaved chocolate, if desired.