Ingredients
- 1 package (304 g.) frozen prepared pound cake, thawed
- 1 container (1.66 L.) your favorite Breyers® Ice Cream, slightly softened
- 3/4 cup (175 mL) hot fudge topping, at room temperature
- 1 container (1 L) frozen whipped topping, thawed
- 1 jar (198 g.) marshmallow creme
- Red decorating gel
- 4 pieces thin red licorice
- 1 cup (250 mL) flaked coconut
- 1/2 tsp. (2 mL) green food coloring
- 1/4 tsp. (1 mL) water
Directions
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Line 2-1/2-quart (2 1/2 L) glass or aluminum bowl with plastic wrap leaving 6-inch (15 cm) overhang; set aside.
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Slice pound cake into 14 slices. Line bowl with cake, cutting cake into triangles as needed to fit.
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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 (2.5 cm) 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.
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Lift Ice Cream from bowl using plastic wrap and invert onto chilled serving platter; remove plastic wrap.
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Spoon whipped topping into large bowl. Whisk in marshmallow creme until smooth. Frost cake with marshmallow mixture.
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For Baseball Decorations, arrange licorice for "seams". Add "stitches" along seams using decorating gel.
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Combine coconut, food coloring and water in resealable plastic bag until coconut turns green. Sprinkle around cake for "grass".
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