Ingredients
Scale
- 1 (16 oz) Sara Lee pound cake, found in the frozen dessert department
- 4 cups strawberry ice cream, softened
- 1 cup thinly sliced fresh strawberries or strawberry ice cream topping
- Chocolate shell ice cream topping
Instructions
- Slice the pound cake into three even slices.
- Line a metal container with plastic wrap.
- Place the first layer of pound cake into the container.
- Spread 2 cups of softened strawberry ice cream evenly over the cake.
- Top with half of the sliced strawberries.
- Add another slice of pound cake, followed by 2 cups of strawberry ice cream and remaining sliced strawberries.
- Top with the last slice of pound cake and wrap tightly in plastic wrap.
- Freeze for at least 1 hour.
- Drizzle with chocolate shell topping once set.
- Slice and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure your strawberry ice cream is fully softened for easy spreading.
Experiment with different ice cream flavors for a twist.
Store leftovers in an airtight container in the freezer for up to one week.
- Prep Time: 30 minutes
- Cook Time: 1 hour (freezing time)
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 22
- Sodium: 150
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 1
- Protein: 3
- Cholesterol: 30