A no-bake, no-fuss, delicious dessert that needs just three ingredients!
package (10.75 oz) frozen pound cake loaf, partially thawed
cup thick fudge ice cream topping
quart (4 cups) cherry nut ice cream, slightly softened
Cut 20x18-inch sheet of heavy-duty foil. Cut frozen cake horizontally into 4 thin slices; place bottom layer lengthwise on foil.
Spread 1/4 cup of the ice cream topping over bottom layer. Spoon 1/3 of the ice cream over topping; smooth top. Repeat layers twice and top with remaining cake slice, pressing cake firmly.
Wrap tightly in foil; freeze until firm, about 4 hours. To serve, cut into slices.
Rather than spooning the ice cream onto the cake, you can cut three 1-inch slices from one end of a half-gallon block of ice cream. These will fit perfectly over the pound cake slices.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- 1 1/2g
- 1 1/2%
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.