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Nutrition Facts
Serving Size 152 g
(Approx. 10 Servings)
Amount Per Serving
Calories 410 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 210 mg 9%
Total Carbohydrate 62 g 21%
Dietary Fiber 1 g 4%
Sugars 41 g
Protein 4 g
Vitamin A 6% • Iron 8%
Vitamin C 2% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Orange Dreamsicle Icebox Cake

Prep Time
8 h 20 m
Cook Time
N/A
Total Time
8 h 20 m
Serves
10  People

Ingredients

Recipe makes 10 Servings

15 Oz H-E-B Original Pound Cake, slightly thawed
3 cup(s) Hill Country Fare Sweet Treats Orange & Cream Ice Cream, slightly softened
14 Hill Country Fare Assorted Vanilla & Chocolate Sandwich Cookies, broken apart into chunks
1/4 cup(s) Mi Tienda Cajeta Quemada Caramel Spread
2 cup(s) Hill Country Fare Frozen Whipped Topping
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Instructions

1
Remove pound cake from package (save the lid) and place a piece of plastic wrap inside the metal pan, draping over the sides about 3 to 4 inches.
2
Use a serrated knife to slice pound cake horizontally into 3 even layers.
3
Place bottom 1/3 of cake on plastic wrap inside the metal pan then spread 1 1/2 cups of Sweet Treats Ice Cream over cake. Sprinkle half the broken cookies evenly over the top.
4
Repeat with center piece of cake, remaining ice cream and cookies then drizzle with caramel spread.
5
Add final piece of cake then fold plastic wrap over the top and secure with lid from pound cake package.
6
Freeze overnight and thaw slightly before topping with whipped topping.
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