7-Layer Ice Cream Cake Recipe

Lots of layers of deliciousness includes smooth pound cake, crushed oreos and yummy flavors of sherbet. A fun summer treat, sure to make the kiddos say "YUMMM"!

My gorgeous and wonderful husband passed his skydiving course this week, so the little boys and I are very proud of him and his efforts! It was a long and grueling week for him. This weekend I plan to take the boys out to our camper at the dropzone for the first time this "summer," so we are all looking forward to that. And hopefully some of our skydiver friends will be able to enjoy this dessert that I made tonight because it is yummy! I stole the idea from Martha Stewart's Everyday Food Magazine. It is such a deliciously pretty dessert!

Remove 1 frozen (thawed) pound cake (10 3/4 ounces) from its pan and cut it horizontally into 4 slices. Line the aluminum loaf pan with plastic wrap, leaving a 6-inch overhang on 2 sides. 

Build the cake layers as follows:

Bottom cake slice

1 cup lime sherbet, softened

Cake slice

1/2 cup Oreo cookies, coarsely chopped

1 cup vanilla ice cream, softened

Cake slice

1 cup raspberry sherbet, softened

Top cake slice

Wrap in plastic and freeze for a minimum of 1 hour, or up to 3 days.

In a heatproof bowl, lightly whisk together 2 eggs whites and a pinch of cream of tartar.

Set the bowl over a pan of simmering water and whisk until the whites are foamy. Slowly whisk in 1/2 cup sugar and cook, whisking, until the sugar is dissolved.

Remove the bowl from the heat and, with an electric mixer, beat on medium-high speed until stiff, glossy peaks form, about 6 minutes. 

Add 1/2 teaspoon vanilla extract and beat for another minute. Remove the cake from the pan and dollup the meringue over the top.

Serve immediately! Enjoy! And come skydiving with us this summer!