Almost Instant Baked Alaska by Rachael Ray

One 12-ounce frozen pound cake, thawed slightly and sliced


1 quart vanilla ice cream, thawed slightly

One 12-ounce package frozen raspberries, thawed slightly

Two 7.5-ounce jars marshmallow cream, such as Marshmallow Fluff

Arrange the cake slices in the bottom of an 8-inch square metal cake pan and top with the ice cream; freeze until solid. Meanwhile, using a food processor, puree the raspberries; strain and discard the seeds. Preheat the broiler. Top the ice cream cake with the marshmallow cream and broil until golden, about 3 minutes. Slice and serve with the raspberry sauce.