7-Layer Ice Cream Cake
- 1 frozen pound cake (10 3/4 ounces) in aluminum loaf pan, unthawed, or 1 homemade 4 1/2-by-8 1/2-inch pound cake, room temperature
- 2 cups raspberry sorbet, softened
- 1 cup vanilla ice cream, softened
- 1/2 cup coarsely chopped chocolate wafer cookies
- 2 large egg whites
- Cream of tartar
- 1/2 cup sugar
- 1/2 teaspoon pure vanilla extract
- This recipe is vegetarian
- Cooking & Baking
- Cream of tartar (1)
- Sugar (1/2 cup)
- Vanilla extract, pure (1/2 teaspoon)
- Bread & Baked Goods
- Pound cake, frozen (1)
- Snacks
- Chocolate wafer cookies (1/2 cup)
- Refrigerated
- Egg whites, large (2)
- Desserts
- Raspberry sorbet (2 cups)
- Vanilla ice cream (1 cup)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published May 22, 2012 (9 months ago).
51 people saved this recipe.
