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Tropical Fruit Ice Cream Cake
Prep Time:
10 minutes
Cook Time:
0 minutes
12 servings

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


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 o
ver 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.
Wrap the cake with foil and freeze for 1 hour or more.
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. Sprink
le the cake with remaining shredded coconut. Keep in freezer until rea
dy to serve.
Slice cake while frozen and allow slices to thaw for 5 minutes before
serving. Drizzle 2 tablespoons of Passion Fruit Topping on each slice.

Nutritional Information

No Nutritional Information Available


No Source Information Available