Ice Cream Cake

 

1      large Sarah Lee frozen pound cake, keep frozen

1      half gallon Neapolitan ice cream

1      large Cool Whip

 

        Remove frozen pound cake from tin foil and slice horizontally.  Remove top layer.  Slice Neapolitan ice cream in 1” slices, cut up each slice in 3 pieces vertically and place two pieces (flavors) at a time on cake until it is covered.  Cut more 1” slices in 3 pieces vertically and place opposite flavors on top of first ice cream layer to make a checkered board pattern when cake is cut.  Place top of cake on ice cream.  Frost with Cool Whip.  Freeze for a few hours without a wrapper so Cool Whip hardens, then wrap in tin foil and return to freezer.  Remove wrap to cut and serve.  Return to freezer immediately so it doesn’t melt.