- 1/2 cup (125 mL) peanut butter
- 8 slices prepared pound cake, (2cm thick), toasted
- 4 scoops Breyers® Creamery Style™ Natural Vanilla Ice Cream or Breyers® Creamery Style™French Vanilla Ice Cream (about 500 mL)
- 1/2 cup (125 mL) raspberry jam
Amount per serving
Spread peanut butter on one side of 4 pound cake slices. Top each with 1 scoop Breyers® Creamery Style™ Natural Vanilla Ice Cream; spread into even layer.
Spread jam on one side of remaining 4 pound cake slices; place cake slices, jam side down on ice cream-covered slices. Cut “sandwiches” diagonally in half with sharp knife. Serve immediately.
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