- 2 cups cooked cranberry sauce (not jelly)
- 1/4 cup cream Sherry (sweet)
- 1/2 cup chilled heavy cream
- 1/2 cup melted but cool vanilla ice cream
- 1 1/2 cups cubed (1/2 inch) pound cake
- Stir together cranberry sauce and Sherry in a bowl. Set aside.
- Combine heavy cream and ice cream in a bowl, then set in a larger bowl of ice and cold water and beat with an electric mixer until stiff.
- Divide half of cake cubes among 4 dessert glasses. Top each serving with a scant 1/4 cup cranberry mixture, then top each with 1/4 cup whipped-cream mixture. Repeat layering with remaining cake cubes, cranberry mixture, and whipped-cream mixture.
- Chill, loosely covered with plastic wrap, at least 8 hours for flavors to develop.