Paulette Vickery's Recipes

Tripple Raspberry Torts

desserts, fruits

1 cup raspberry ice cream
1 each loaf frozen pound cake
1/4 cup raspberry jam
2 tablespoon orange juice

Cut 8, 1/2 inch slices from pound cake. Return unused cake to freezer. Stir together raspberry jam, and orange juice. Spread some jam mixture over 4 slices of cake. Spread raspberry ice cream over jam mixture. Top each with another slice of cake, and remaining jam mixture. Freeze. To serve, garnish each serving with whipped cream and fresh raspberries, if desired.

Yield: 4 servings



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