Our updated and simplified version of this classic baked ice cream dessert delivers the same cool and creamy flavour combination and beautiful presentation!
What do I need ?
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (298 g) prepared pound cake
2 cups chocolate ice cream, slightly softened
2 cups thawed Cool Whip Whipped Topping
1/4 cup flake coconut, toasted
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How do I make it ?
Cut cake horizontally into 3 even layers. Place bottom cake layer on serving plate; spread with 1 cup of the ice cream.
Repeat layers of cake and ice cream. Cover with top cake layer.
Frost sides and top of cake with whipped topping; sprinkle with coconut. Serve immediately. Or, store in freezer until ready to serve.
Kraft Kitchen Tips!
Prepare as directed, substituting your favourite flavour of sherbet for the ice cream.
Prepare as directed, using frozen vanilla nonfat yogurt and Cool Whip Light Whipped Topping.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 6.3 g
Cholesterol 26 mg
Sodium 148 mg
Carbohydrate 27 g
Fibre 0.7 g
Sugars 0 g
Protein 2.8 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.