- 1 package (10.75 oz.) frozen prepared pound cake, thawed
- 1 container (1.5 qt.) Breyers® Homemade Vanilla Ice Cream, slightly softened
- 3/4 cup hot fudge topping, room temperature
- 1 container (8 oz.) frozen whipped topping, thawed
- 1 jar (225 mL) marshmallow creme
- 1 can (6.4 oz.) black decorating icing
- 1 cup flaked coconut
- 1/2 tsp. green food coloring
- 1/4 tsp. water
Serving Size: 16
Amount per: per serving
- Calories 360
- Calories from Fat 160
- Total Fat 17g
- Saturated Fat 11g
- Trans Fat 1g
- Cholesterol 55mg
- Sodium 160mg
- Total Carbs 46g
- Dietary Fiber 1g
- Sugars 35g
- 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 1/2 of the 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 Soccer Ball Decorations, pipe 5-sided shapes on cake for "soccer ball" with star tip attached to black decorating icing.
Combine coconut, food coloring and water in resealable plastic bag until coconut turns green. Sprinkle around cake for "grass".
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