Ingredients
- 10 ounces pound cake, cut into 1/2 inch squares
- 1 18 ounce jar raspberry preserves
- 6 ounces blueberries
- 6 ounces blackberries
- 6 ounces strawberries, hulled
- 6 ounces raspberries
- 1 48 ounce tub vanilla ice cream
Recipe Description
The 4th of July holiday is just over a week away and if you’re looking for a quick and easy dessert to serve at your barbecue, look no further! This Summer fruit panzanella salad is a fun and colorful way to celebrate. It’s good for you, festive, patriotic and your guests can serve themselves. I love a fresh fruit dessert and this one couldn’t be more perfect or easy after a heavy barbecue meal. But this is a fruit salad with a twist – pound cake croutons, vanilla ice cream and raspberry sauce to drizzle and it looks patriotic to boot.
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