Raspberry Cappuccino Zucotto (Italian Ice Cream Cake)

10 3/4 ounce, pkg Sara Lee Pound Cake
1 cup chocolate syrup, divided
1/2 gallon cappuccino ice cream, softened
10 ounces raspberries, frozen in sugar syrup, thawed
2 cups whipped topping, thawed

Line bottom of 4 quart bowl with plastic wrap, so the wrap extends beyond the lip of the bowl.

Slice pound cake 3/4 inch strips. Place along bottom and sides of bowl, laying in a symmetrical pattern (slice several pieces in half diagonally to fit into corners).

Drizzle pound cake with 1/2 cup chocolate syrup and spread syrup along wall of pound cake.

Mix remaining 1/2 cup of chocolate syrup with 1/2 of the softened ice cream. Then spoon in chocolate-cappuccino ice cream mixture on top of the pound cake.

Fold raspberries into whipped topping and spread over ice cream.

Spoon in rest of ice cream, cover with plastic wrap and freeze overnight.

Remove from freezer and let set in refrigerator for 1 hour. Place large plate or platter on top of bowl and invert zucotto to remove from bowl. Serve immediately.

Garnish with whipped topping and shaved chocolate, or dusting of cocoa powder.

Servings: 16
Source: Wegmans, 2001