Half of a purchased 10 3/4 oz. loaf pound cake, cut crosswise in 6 (1/2" thick) slices
1/4 c. strawberry jelly
1 qt. orange sherbet, slightly softened
For decoration: strawberry halves & canned mandarin orange sections

1. Cut each slice of pound cake diagonally in one direction, then diagonally in the other direction to form 4 triangles.

2. Cover bottom of a 10" straight sided quiche dish with 12 triangles. Stand remaining 12 triangles, points up, around sides of dish.

3. Stir jelly with a fork until syrupy and no lumps remain.

4. Put sherbet into a medium size bowl. Stir with spatula or wooden spoon until ice cream is smooth and spreadable. Spoon into cake lined dish, then gently spread into even layer.

5. Drop teaspoonfuls jelly 1" apart over top of sherbet. Draw tip of pointed knife through jelly to make decorative swirls in sherbet.

6. Freeze at least 5 hours or overnight.

7. Just before serving, arrange strawberry halves and orange sections around edge. Makes 12 servings.