Directions

1. Mix 1/2 cup of the sorbet and pudding mix in a bowl and whisk for 1 minute until thickened. Fold in 2 cups of the whipped topping and set aside.
2. Place remaining cup of sorbet and mint leaves in a small sauce-pot and simmer over medium-high heat for 2-3 minutes. Strain out and discard mint leaves. In a bowl, toss diced fresh pineapple in mint-infused mango sauce. Set aside.
3. Lay the pound cake on its side and using a serrated knife, cut lengthwise into the cake using a sawing motion and slice into three equal layers. Place bottom layer onto a serving platter. Spread half of the filling evenly on this layer all the way to the edges. Place second cake layer on top and spread with remaining filling. Place third cake layer on top. Frost the outside of the cake with remaining whipped topping.
4. To serve, slice the cake and place on serving plates. Top each slice with some pineapple mixture and fresh blueberries. Enjoy!