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Tropical Fruit Ice Cream Cake

Family-friendly

Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Makes:

12 servings

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

Instructions


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.

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. Sprinkle the cake with remaining 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 tablespoons of Passion Fruit Topping on each slice.
Nutritional Information
No Nutritional Information Available
Source:

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