2 10 3/4-oz. pound cakes
1 qt. orange sherbet, softened
1 cup heavy cream
1/4 cup sugar
1 tsp. vanilla extract
Line the bottom and two long sides of a 9" x 5" x 3" loaf pan with waxed paper. Trim the crusts from the pound cakes and cut each cake lengthwise into three even slices. Line the bottom and long sides of the loaf pan with three of the pound-cake slices. Trim two of the remaining slices to fit the short ends of the pan and reserve the scraps. Pack the softened orange sherbet into the cake-lined pan and top with remaining slice of pound cake. Use the cake scraps to fill in any areas that remain exposed. Cover the cake with waxed paper and freeze until firm, at least 3 hours. Combine the heavy cream, the sugar, and vanilla and beat until the cream holds stiff peaks. Invert the cake onto a serving plate and frost with whipped cream. Freeze until ready to serve.
