Photo by Romulo Yanes
Recipe information
Total Time
8 1/2 hr (includes chilling)
Yield
Makes 4 dessert servings
Ingredients
2
cups cooked cranberry sauce (not jelly)
1
/4 cup cream Sherry (sweet)
1
/2 cup chilled heavy cream
1
/2 cup melted but cool vanilla ice cream
1
1/2 cups cubed (1/2 inch) pound cake
Need to make a substitution?
Preparation
Step 1
Stir together cranberry sauce and Sherry in a bowl. Set aside.
Step 2
Combine heavy cream and ice cream in a bowl, then set in a larger bowl of ice and cold water and beat with an electric mixer until stiff.
Step 3
Divide half of cake cubes among 4 dessert glasses. Top each serving with a scant 1/4 cup cranberry mixture, then top each with 1/4 cup whipped-cream mixture. Repeat layering with remaining cake cubes, cranberry mixture, and whipped-cream mixture.
Step 4
Chill, loosely covered with plastic wrap, at least 8 hours for flavors to develop.