Family-Style Fresh Fruit Sundae
8 ounces whipping cream,
plus more for garnish
6 ounces strawberry or
1 Kirkland Signature
Butter Pound Cake
8-10 strawberries, plus
more for garnish
4 ounces blueberries
1/2 cup sugar
1 1/4 cups water, divided
2 teaspoons cornstarch
2 teaspoons pure
To prepare the glaze, combine sugar and 1 cup water
in a saucepan. Bring to a boil, then remove from the
heat. Add cornstarch to 1/4 cup water and stir until
completely dissolved. Add to the saucepan, return to
the heat and bring to a full boil. Remove from the
heat and stir in vanilla. Let cool.
Whip cream until stiff peaks form. Add yogurt and stir
until well blended.
Slice cake into 8 even slices. Place 4 slices in the bottom
of a deep 8-inch glass bowl. Spoon a generous
amount of glaze over the slices.
Slice 4-5 strawberries in half, dip in the glaze and
place against the sides of the bowl with the cut
Place half of the yogurt filling over the pound cake
slices and sprinkle with blueberries.
Repeat with another layer of pound cake, glaze
strawberries, yogurt filling and blueberries.
Decorate with whole strawberries and blueberries
dipped in glaze and whipped cream.
Makes 10-12 servings.
Place a 4-quart bowl in the freezer for 2 hours.
Remove ice cream from the freezer and let soften at
room temperature for 15 minutes.
Remove the bowl from the freezer and empty the
softened ice cream into it.
Pour chopped macadamia clusters over the ice cream.
Using 2 large spoons, quickly blend the ingredients.
Spoon the ice cream mixture back into the original tub,
replace the lid and freeze overnight. (Place any extra
mixture in another container.) Makes 18 servings.
Tip: When softening the ice cream for blending,
do not let it melt excessively. It should still be soft-frozen when you are mixing it with the chopped
1 64-ounce tub Kirkland
vanilla ice cream
2 cups finely chopped
Milk Chocolate Caramel
Macadamia Ice Cream