Tropical Fruit Ice Cream Cake
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 over the cake layer a
nd 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 platte
Ice the cake with the thawed Hill Country Fare Whipped Topping. Sprinkle the cake with rem
aining shredded coconut. Keep in freezer until ready to serve.
Slice cake while frozen and allow slices to thaw for 5 minutes before serving. Drizzle 2 t
ablespoons of Passion Fruit Topping on each slice.
No Nutritional Information Available
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