Soccer Ball Ice Cream Cake

• 10 3/4 ounces pound cake frozen prepared, or angel food cake, thawed
• 1 1/2 quarts ice cream slightly softened
• 3/4 cup hot fudge topping room temperature
• 8 ounces whipped topping frozen, thawed
• 7 1/2 ounces marshmallow creme
• 6 3/8 ounces icing black decorating
• 1 cup flaked coconut
• 1/4 teaspoon water
• 1/2 teaspoon green food coloring

1. Line 2-1/2-quart glass or aluminum bowl with plastic wrap leaving 6-inch overhang; set aside.
2. Slice pound cake into 14 slices. Line bowl with cake, cutting cake into triangles as needed to fit.
3. Scoop 1/2 of the Breyers(R) Ice Cream into bowl, pressing to form an even layer. Pour in room temperature hot fudge topping, leaving 1-inch border. Scoop in remaining Ice Cream, pressing to form an even layer; cover with overhanging plastic wrap. Freeze 4 hours or overnight. Freeze serving platter 30 minutes before serving.
4. Lift Ice Cream from bowl using plastic wrap and invert onto chilled serving platter; remove plastic wrap.
5. Spoon whipped topping into large bowl. Whisk in marshmallow creme until smooth. Frost cake with marshmallow mixture.
6. For Soccer Ball Decorations, pipe 5-sided shapes on cake for "soccer ball" with star tip attached to black decorating icing.
7. Combine coconut, food coloring and water in resealable plastic bag until coconut turns green. Sprinkle around cake for "grass".

cake, marshmallow creme, icing black decorating, flaked coconut, water, green food coloring

Taken from www.yummly.com/recipe/Soccer-ball-ice-cream-cake-299238 (may not work)