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Ingredients:

-2 (10 3/4-ounce) frozen pound cakes, crusts removed, cut into 1/4-inch thick slices
-3 cups vanilla ice cream, slightly softened
-4 cups raspberry sorbet, slightly softened
-1 pint fresh raspberries, rinsed
-3 tablespoons raspberry-flavored liqueur

1. Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan
2. Cut out a 3-by 27-inch strip of parchment paper and fit around teh inside of the pan
3. Cover the bottom of the pan with a single layer of pound cake slices, cutting them to fit as needed
4. Spread the ice cream evenly over the cake
5. Freeze until the ice cream hardens (about 25 minutes)
6. Spread 2 cups of the sorbet over the ice cream and top with a second layer of pound cake slices
7. Return the cake to the freezer for 10 minutes
8. Combine the raspberries and the liqueur in a small bowl
9. Remove the cake pan from the freezer and spoon the berries evenly over the cake
10. Top with a final layer of pound cake and the remaining sorbet
11. Wrap tightly with plastic wrap and freeze until firm (at least 4 hours)
12. Remove the rim of the pan
13. Place a flat plate on top of the cake, invert, and remove the pan bottom
14. Peel off the paper and inver the cake, right side up, onto a cake plate
15. Serve immediately and enjoy!