Creamside Cake

1. 1

   Line bottom

2. 2

   and

3. 3

   2 long sides of a 9 x 5 x 3-inch loaf pan with

4. 4

   waxed

5. 5

   paper.

6. 6

   Cut cake into 3 even slices, put them in the pan and trim remaining slices to fit pan.

7. 7

   Pack sherbet into cake lined

8. 8

   pan; top with remaining slice of pound cake. Cover with waxed paper; freeze for at least 3 hours.

9. 9

   Combine cream, sugar and vanilla;

10. 10

    beat.

11. 11

    Put on top of cake;

12. 12

    freeze until ready to serve.

* Per serving · 4 servings · Values may vary.

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