Ingredients
- 1 package (10.75 oz.) frozen prepared pound cake or angel food cake, thawed
- 1 container (1.5 qt.) Breyers® Homemade Vanilla Ice Cream
- 3/4 cup hot fudge topping (room temperature)
- 1 container (8 oz.) frozen whipped topping, thawed
- 1 jar (225 mL) marshmallow creme
- 4 pieces thin red licorice
- Red decorating gel
- 1 cup flaked coconut
- 1/2 tsp. green food coloring
- 1/4 tsp. water
Directions
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Line 2-1/2-quart glass or aluminum bowl with plastic wrap leaving 6-inch 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 Breyers® Homemade Vanilla Ice Cream into bowl, pressing to form an even layer. Pour in room temperature hot fudge topping, leaving 1-inch 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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