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Steps
1
Cut 20x18-inch sheet of heavy-duty foil. Cut frozen cake horizontally into 4 thin slices; place bottom layer lengthwise on foil.
2
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.
3
Wrap tightly in foil; freeze until firm, about 4 hours. To serve, cut into slices.
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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.
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