Ingredients

The following ingredients have 8 Servings
  • 10.75 ounce frozen pound cake, slightly thawed
  • 1 pint cake batter ice cream or rainbow sherbet
  • 8 ounces whipped topping, thawed
  • pink, blue, and purple food coloring
  • pastel sprinkles
  • Heavy Duty Reynolds Wrap

Instruction

  • Place a 18" square piece of Heavy Duty Reynolds Wrap in a large baking sheet (for support). .Slice the pound cake in half lengthwise and lay one half in the middle of the foil.
  • Slice the ice cream in half lengthwise and arrange on top of the pound cake. Top with the other half.
  • In three small bowls, divide the whipped topping equally and color one purple, pink, and blue. 
  • Add alternating dollops on top of the pound cake and with a spatula gently smooth an even layer on top and down the sides. 
  • Decorate with sprinkles. Freeze for 2 hours uncovered in the freezer or until whipped topping is hard.
  • Remove from freezer and bring sides of foil up and fold together. Fold the ends in. Freeze until ready to serve.