|
|
||||
 H-E-B
Recipes
|
|
|
12 servings Prep Time: 10 minutes Chill Time: 60 minutes Serving Suggestions: For a special presentation, sprinkle the cake with toasted coconut. To toast coconut, preheat oven to 450 degrees F. Sprinkle coconut on a baking pan and bake on the center over rack for 5 minutes or until coconut begins to turn golden. Remove from hot pan and place on a sheet of foil; set aside to cool. Nutrition Facts: 290` calories 14g total fat 35mg cholesterol; 160mg sodium; 39g carbohydrate; 3g protein |
 |
recipe categories / desserts / frozen  Tropical Fruit Ice Cream Cake Courtesy of H-E-B Ingredients: 4 cups H-E-B Creamy Creations Pineapple Ice Cream 1 16 ounce Sara Lee Pound Cake, sliced into two layers 1 (8 ounce) container Hill Country Fare Whipped Topping 1 1/2 cups sliced strawberries, kiwi, pineapple or mango 1/2 cup toasted shredded coconut (optional) 1 (6 ounce) can Passion Fruit Topping Directions: 1. Remove pound cake from foil pan and line pan with plastic wrap. Slice cake lengthwise. Place bottom layer of pound cake in a plastic wrap-lined cake pan. Place 2 or more scoops of H-E-B Creamy Creations Pineapple Ice Cream over the cake layer and spread evenly. Spread fruit over ice cream. Top with 2 or more scoops of ice cream over fruit. Top with remaining pound cake layer and press gently over the ice cream. 2. Wrap the cake with foil and freeze for 1 hour or more. 3. Remove frozen ice cream cake from pan and discard plastic wrap. Place the cake on a platter. Ice the cake with the thawed Hill Country Fare Whipped Topping. Sprinkle the cake with remaining shredded coconut. Keep in freezer until ready to serve. 4. Slice cake while frozen and allow slices to thaw for 5 minutes before serving. Drizzle 2 tablespoons of Passion Fruit Topping on each slice. |
|
Save to my Recipe Box Print full page Print 3x5 Print 4x6 View my Recipe Box |
|
Careers H-E-Buddy Central Market H-E-B Mexico H-E-B Suppliers Partner Services Home | Contact Us | Privacy Policy | Site Map | Help Copyright 2001-2008, H-E-B |