Ingredients
1package (10.75 oz) frozen all butter pound cake (in foil container)1/2pint vanilla ice cream, softened
1/2cup chopped fresh strawberries
Whipped cream and sliced strawberries
Directions
1. Remove pound cake from foil container, and line container with cooking parchment paper, leaving paper hanging over 2 sides.2. Cut pound cake horizontally into thirds, creating 3 layers. Place bottom layer into parchment-lined container.
3. In small bowl, stir together softened ice cream and chopped strawberries. Spread half of the ice cream mixture over bottom layer of cake in container; top with second cake layer.
4. Spread remaining ice cream mixture over that, and top with final layer of cake. Return cake to freezer for about 4 hours or until ice cream is very firm.
5. Remove cake from container, using parchment as handles. Slice and serve with whipped cream and sliced strawberries.
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