July 4th party ideas: recipe for red, white and blue pound cake sundaes

July 1, 3:41 PMMinneapolis Dessert ExaminerLisa Patrin

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Red, white and blue pound cake sundae

One cannot have too many 5 minute dessert recipes on hand for the upcoming Independence Day celebrations.  This red, white and blue pound cake sundae is easy and elegant yet festive.  Ice cream sundaes are always a hit and the addition of rich pound cake to this already popular summer treat makes it an instant winner.  Enjoy and have a safe and happy holiday!

Ingredients:

• 1 10.75 ounce package of Sara Lee All Butter Pound Cake, thawed per package directions
• 1 quart of Vanilla bean ice cream
• 6 ounce container fresh blueberries
• 6 ounce container fresh raspberries
• 6 ounce container fresh blackberries
• 1 can whipped cream

Preparation:

Slice pound cake into 1/2 inch slices.  Set two slices in a decorative bowl.  Top with two scoops of ice cream and scatter approximately 5 of each berry over the top.  Finish with a generous squirt of whipping cream and a single berry on the top.  Serve immediately. 

Yield: approximately 5 sundaes. 

Cooks hint: Strawberries can easily be introduced into this dish either in place of or in addition to the other berries. 

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Listen to The Cities 97 Morning Show (FM 97.1) tomorrow between 7 and 9 am for their Foodie Thursday segment.  Join Lee, BT and Chef Philip Dorwart as they discuss food ideas for the upcoming 4th of July holiday. 

 For more great 4th of July recipes: