2 (10 3/4-ounce) Frozen Pound Cakes, crusts removed, sliced into 1/4-inch-

thick slices
3 cup(s) Vanilla Ice Cream, slightly softened
4 cup(s) Raspberry Sorbet, slightly softened
1 pint(s) Fresh Raspberries, rinsed and picked over
3 tablespoon(s) Chambord, or other raspberry-flavored liqueur

Directions
1. Prepare the pan: Trace and cut out a 9-inch circle from parchment paper
and fit it into the bottom of a 9-inch springform pan. Cut out a 3- by 27-inch
strip of parchment and fit around the inside of the pan. Tape to secure
parchment paper and set aside.
2. Assemble the cake: Cover the bottom of the pan with a single layer of
pound cake slices and spread the ice cream evenly over the cake. Freeze
until ice cream hardens -- about 25 minutes. Spread 2 cups sorbet over the
ice cream followed by another layer of pound cake slices. Return cake to the
freezer for 10 minutes. Combine the raspberries and the Chambord together
in a small bowl. Remove the cake pan from freezer and place the berries
evenly over the cake. Top with a final layer of pound cake and the remaining
sorbet. Wrap tightly with plastic wrap and freeze until firm -- at least 4 hours.