Remove the pound cake from the container and set it aside. Line the container with plastic wrap so that it hangs over on all sides.
Using a serrated knife, carefully slice the pound cake in half lengthwise then slice each piece in half again to form four long slices. Arrange the bottom slice in the lined container then top it with a third of the ice cream, spreading it into an even layer.
Add a second slice of pound cake atop the ice cream, top it with another third of the ice cream then another layer of pound cake and the remaining ice cream. Add the top layer of pound cake then wrap the plastic wrap securely around the cake and place it in the freezer until frozen solid, about 6 hours. (See Kelly's Notes.)
When ready to serve, remove the cake from the freezer and use the plastic wrap overhangs to lift it out of the container and onto a serving platter. Top it with the whipped cream, raspberries, blueberries and sprinkles. Slice and serve immediately.