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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. ice cream (slightly softened)
- 3/4 cup hot fudge topping (room temperature)
- 8 oz. whipped topping (frozen, thawed)
- 7.5 oz. marshmallow creme
- 6.4 oz. icing (black decorating )
- 1 cup flaked coconut
- 1/4 tsp. water
- 1/2 tsp. green food coloring
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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.
- Scoop 1/2 of the Breyers® Ice Cream into bowl, pressing to form an even layer. Pour in room temperature hot fudge topping, leaving 1-inch border. Scoop in remaining 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.
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium200mg8% |
| Potassium200mg6% |
| Protein5g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate56g19% |
| Dietary Fiber2g8% |
| Sugars36g |
| Vitamin A8% |
| Vitamin C2% |
| Calcium10% |
| Iron2% |
* 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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