Berry Ice Cream Bombe
- 10 3/4 ounces pound cake frozen prepared or angel food cake, thawed
- 1 1/2 quarts Breyers(R) Natural Strawberry Ice Cream slightly softened
- 3/4 cup hot fudge topping room temperature
- 1 1/2 quarts chocolate ice cream slightly softened
- 8 ounces whipped topping frozen, thawed
- strawberries sliced
- Line 2-1/2-quart glass or aluminum bowl with plastic wrap leaving 6-inch overhang; set aside.
- Slice pound cake into 14 slices. Line bowl with cake, cutting cake into triangles as needed to fit.
- Into bowl, scoop Breyers(R) Natural Strawberry Ice Cream, pressing to form an even layer. Pour in room temperature hot fudge topping, leaving 1-inch border. Scoop in Chocolate 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.
- Lift Ice Cream from bowl using plastic wrap and invert onto chilled serving platter; remove plastic wrap. Frost with whipped topping, then return to freezer until ready to serve. To serve, garnish with strawberries.
cake, breyers, chocolate ice cream, strawberries
Taken from www.yummly.com/recipe/Berry-ice-cream-bombe-304096 (may not work)