Easy Breezey Ice Cream Cake

• 1 store bought poundcake
• 12 gallon ice cream, soften so it is easy to spread (any kind you like)

1. Cut the pound cake horizontally so you have three layers.
2. Line a loaf pan with plastic wrap, have enough hanging over the sides to cover the cake.
3. Put the bottom layer of the pound cake in the bottom of the loaf pan.
4. Press down.
5. Put ice cream on top of that layer as little or a much as you think the pan can hold.
6. Place second layer on top of the ice cream, cover that with ice cream and place the top of the pound cake on top.
7. Cover with the plastic wrap and place in the loaf pan in freezer.
8. For about an hour.
9. Let soften just enough to cut and refreeze leftovers for later.

poundcake, gallon ice cream

Taken from www.food.com/recipe/easy-breezey-ice-cream-cake-231181 (may not work)