Strawberry Alaska No-Bake

Description

Yield: 8 servings.

Ingredients

• 6 cups whole fresh California strawberries
• ¾ cup sugar
• ¼ cup orange-flavored liqueur
• 1 frozen pound cake (11½ ounces), defrosted
• 1 can (7 ounces) refrigerated whipped light cream

Procedures

1. Early in the day or the day before, prepare strawberry ice: in blender, whirl berries smooth.
2. Add sugar and liqueur; whirl again to dissolve.
3. Pour into deer back pan (10 x 4 x 2 inches) or loaf pan (9 x 5 x 2¾ inches) and freeze until almost firm.
4. Cut cake into 6 slices.
5. Arrange evenly over strawberry ice.
6. Return to freezer for at least one hour.
7. Then unmold strawberry ice onto serving plate by loosening along edges with knife; touch bottom of pan in hot water for 10 seconds.
8. (if melting occurs, place dessert in freezer for 10 minutes.
9. ) "frost" entire cake with whipped light cream.
10. Return to freezer for an hour, or cut and serve at once.
11. Note: for ease in cutting remove from freezer 20 minutes before serving.
12. Substitute: 2 packages (10 oz each) frozen sliced California strawberries with sugar and omit ¾ cup sugar.
13. Thaw just enough to chop.
14. Whirl in blender, and proceed as directed above.