Recipe: Berry Shortcake Pudding with Whipped Cream (using pound cake)

BERRY SHORTCAKE PUDDING WITH WHIPPED CREAM

1 pint vanilla ice cream
2 packages (1 pound each) mixed frozen berries, thawed and drained
2 pound cakes, each 9 by 5 inches and cut into slices 1/2 inch thick
FOR SERVING:
1 cup heavy (whipping) cream
2 tablespoons powdered sugar
Grated orange zest for garnish
Mixed fresh berries for garnish (optional)

Microwave ice cream until just melted, about 1 minute on medium (50%) power. Alternatively, set ice cream on counter until melted, about 30 minutes. Set aside.

Using food processor or blender, puree half the berries until smooth. Pour puree into a bowl and stir in remaining berries.

Using half the pound cake slices, line bottom of a 13-by-9-inch baking dish. Drizzle half the melted vanilla ice cream over the pound cake slices, then spoon half the berry mixture over the ice cream and cake, spreading it in an even layer. Repeat layers.

Cover with plastic wrap and weight the top with a slightly smaller baking dish. Refrigerate at least 4 hours or up to 24 hours to allow layers to compress.

JUST BEFORE SERVING:
In a large bowl, using an electric mixer on medium-high speed, whip the cream with the powdered sugar until soft peaks form, about 3 minutes.

TO SERVE:
Remove berry pudding from refrigerator and remove top baking dish and plastic wrap. Cut pudding into 12 equal servings. Top each serving with a dollop of whipped cream and a sprinkle of orange zest. Top with a few berries, if desired.

Makes 12 servings
Source: Williams-Sonoma Easy Entertaining by George Dolese