Ingredients
- 1 package (10.75 oz.) frozen prepared pound cake or angel food cake, thawed
- 1/2 container (1.5 qt.) Breyers® Natural Strawberry Ice Cream, slightly softened
- 3/4 cup hot fudge topping, room temperature
- 1/2 container (1.5 qt.) Breyers® Chocolate Ice Cream, slightly softened
- 1 container (8 oz.) frozen whipped topping
- Sliced strawberries
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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Into bowl, scoop Breyers® Natural Strawberry Ice Cream, pressing to form an even layer. Pour in room temperature hot fudge topping, leaving 1-inch border. Scoop in Chocolate 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. Frost with whipped topping, then return to freezer until ready to serve. To serve, garnish with strawberries.
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