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. Remove from carton and 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. (or leave just 1 layer if you want)
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.
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. Remove from carton and 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. (or leave just 1 layer if you want)
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.
