Ingredients
- 8 slices (1/2-in.-thick ea.) store-bought pound cake, toasted
- 1/4 cup peanut butter
- 1/4 cup seedless raspberry jam
- 1 cup Breyers® Natural Vanilla Ice Cream or Breyers® French Vanilla Ice Cream, slightly softened
Directions
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On cookie sheet, arrange cake slices. Evenly spread peanut butter on 4 slices, then spread jam on remaining slices. Freeze 10 minutes or until firm.
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On peanut butter-covered slices, evenly spread Breyers® Natural Vanilla Ice Cream, then top with remaining slices, jam-side-down, pressing slightly. Freeze 10 minutes or until ready to serve. To serve, diagonally cut each ''sandwich'' in half.
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