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Ingredients
US|METRIC
16 SERVINGS
- 10.75 oz. pound cake (frozen prepared or angel food cake, thawed)
- 1 1/2 qt. Breyers® Natural Strawberry Ice Cream (slightly softened)
- 3/4 cup hot fudge topping (room temperature)
- 1 1/2 qt. chocolate ice cream (slightly softened)
- 8 oz. whipped topping (frozen, thawed)
- strawberries (sliced)
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Directions
- Line 2-1/2-quart glass or aluminum bowl with plastic wrap leaving 6-inch overhang; set aside.
- Slice pound cake into 14 slices. Line bowl with cake, cutting cake into triangles as needed to fit.
- Into bowl, scoop Breyers® Natural Strawberry Ice Cream, pressing to form an even layer. Pour in room temperature hot fudge topping, leaving 1-inch border. Scoop in Chocolate Ice Cream, pressing to form an even layer; cover with overhanging plastic wrap. Freeze 4 hours or overnight. Freeze serving platter 30 minutes before serving.
- Lift Ice Cream from bowl using plastic wrap and invert onto chilled serving platter; remove plastic wrap. Frost with whipped topping, then return to freezer until ready to serve. To serve, garnish with strawberries.
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories360Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol75mg25% |
Sodium200mg8% |
Potassium310mg9% |
Protein6g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate50g17% |
Dietary Fiber2g8% |
Sugars21g |
Vitamin A10% |
Vitamin C15% |
Calcium15% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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