Thanks to premade pound cake, this refreshing treat is super easy to make: Just slice, fill and frost your way to delicious!
2 (11 oz.) pkgs. all-butter loaf cake, like Entenmann’s
2 cups (1 pint) mango or peach sorbet, slightly softened
2 cups (1 pint) strawberry or raspberry sorbet, slightly softened
2 (8 oz.) pkgs. cream cheese
1 1/2 cups marshmallow cream, like Marshmallow Fluff
2 cups *whipped topping *
2 tsp. vanilla extract (optional)
Trim cakes to even height. Slice cakes horizontally into thirds. Arrange 2 bottom slices of cake side by side on platter. Spread with mango sorbet. Cover with 2 slices of cake. Spread evenly with straw- berry sorbet. Top with remaining cake layers. Press lightly to compress. Wrap in plastic wrap; freeze 4 hrs. or overnight, until firm.
Using mixer on medium speed, beat cream cheese 1 min. Add marshmallow cream; beat 1 min. Beat in whipped topping and vanilla extract 2 min. or until fluffy. Unwrap cake; frost. Freeze until ready to serve. Garnish with dipped strawberries, if desired.
Active time: 20 min.
Total time: 4 1/2 hrs.
Your life just got exponentially better and more stylish now you've signed up for our newsletter. Fabulousness awaits!