The beauty of this dessert, other than how amazing it looks on a plate, is that it doesn’t involve much cooking. More like assembling. In fact, if you can be trusted to buy a pint of ice cream and a loaf cake from the store, you’re three quarters of the way there. Just add pomegranate (one of Israel’s “seven species” traditionally eaten on holidays) for a special Tu B’Shvat touch.

For the recipe, courtesy of Abington-born celebrity kosher chef Jamie Geller, publisher of, click here. B’te-avon (bon appétit)!

And for even more ways to celebrate Tu B’shvat this year, click here!

Photo and recipe courtesy of Jamie Geller,