Red White and Blue Ice Cream Cake
1 quart Braum's Birthday Cake ice cream
1 quart Braum's Pomegranate sherbet
1 quart Braum's Pineapple sherbet
1 package Braum's Pound Cake, sliced
1 pint Braum's whipping cream, whipped
In a 9 inch spring form pan, line the bottom with thin slices of pound cake creating the crust. Top with softened Birthday Cake ice cream. Place a sheet of plastic wrap over the top and press down. Immediately put in the freezer and allow it to freeze for 2 hours. Repeat ice cream procedures with the Pineapple sherbet and then the Pomegranate sherbet. Freeze overnight. Before serving top with whipped cream and blueberries. Remove cake from springform pan and serve.