Ice Cream-Filled Cake with Raspberry Sauce

Be sure to use frozen raspberries to make this showy but simple dessert, which is a take-off on Baked Alaska.

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Servings 4

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ingredients 9
Prep Time 30 min
Total Time 3 hr 0 min

Ingredients

1: (12-oz.) pkg. (2 cups) frozen whole raspberries

3: tablespoons sugar

2: teaspoons cornstarch

2: teaspoons vanilla

1: (8-oz.) container (3 cups) frozen fat-free whipped topping, thawed

1/4: teaspoon almond extract

4: (3/4-inch-thick) slices angel food cake

2: cups fat-free vanilla ice cream

1/4: cup sliced almonds, toasted*

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Directions

1 In medium saucepan, combine raspberries, sugar and cornstarch; mix well. Bring to a boil over medium heat, stirring frequently. Boil just until thickened and translucent. If desired, place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Stir vanilla into strained mixture.
2 In medium bowl, combine whipped topping and almond extract; blend well.
3 Line cookie sheet with plastic wrap. Place cake slices on lined sheet. With back of spoon, make indentation in center of each slice. Place 1 tablespoon raspberry mixture in each indentation. Refrigerate remaining sauce. With ice cream scoop, place about 1/2 cup ice cream over each indentation. Cover each cake and ice cream mound completely with 3/4 cup topping mixture. Freeze at least 2 hours or until firm.
4 To serve, refrigerate desserts for 30 minutes or let stand at room temperature for 5 to 10 minutes to soften slightly. Spoon remaining raspberry sauce evenly onto 4 individual dessert plates. Top with desserts. Sprinkle each with 2 tablespoons almonds. Store in freezer.

EXPERT TIPS

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Expert Tips

*To toast almonds, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes or until golden brown, stirring occasionally. Or spread almonds in thin layer in microwave-safe pie pan. Microwave on HIGH for 4 to 7 minutes or until golden brown, stirring frequently.