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Makes 4 servings
Prep: 10 minutes

1	pound cake or angel food cake
1	jar or can of dulce de leche (caramel)
1/2	cup toasted and slightly salted pecans or other nuts
1	cup fresh raspberries or strawberries
1	quart vanilla bean ice cream
	Powdered sugar for garnish

1.	Slice cake into 1½ -inch wedges and toast (in toaster, on grill, or in pan) until brown on both sides.
2.	Place on plate, top with ice cream, and sprinkle with nuts. Drizzle with warm dulce de leche and garnish with berries. Dust with powdered sugar and serve warm.