- 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
Serving Size: 16
Amount per: per serving
- Calories 310
- Calories from Fat 140
- Total Fat 15g
- Saturated Fat 10g
- Trans Fat 0g
- Cholesterol 55mg
- Sodium 150mg
- Total Carbs 41g
- Dietary Fiber 1g
- Sugars 30g
- Protein 4g
- Calcium 8%
- Iron 4%
- Vitamin C 0%
- Vitamin A 6%
Line 2-1/2-quart glass or aluminum bowl with plastic wrap leaving 6-inch overhang; set aside.
Slice pound cake into 14 slices. Line bowl with cake, cutting cake into triangles as needed to fit.
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.
Lift Ice Cream from bowl using plastic wrap and invert onto chilled serving platter; remove plastic wrap.
Spoon whipped topping into large bowl. Whisk in marshmallow creme until smooth. Frost cake with marshmallow mixture.
For Baseball Decorations, arrange licorice for "seams". Add "stitches" along seams using decorating gel.
Combine coconut, food coloring and water in resealable plastic bag until coconut turns green. Sprinkle around cake for "grass".
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