Fudge Sundae Cake

• 3/4 cup thick fudge ice cream topping
• 1 quart (4 cups) cherry nut ice cream, slightly softened
• 1 (10.75 ounce) frozen pound cake

1. Cut frozen cake horizontally into 4 thin slices.
2. Place bottom layer lengthwise in center of 20 X 18 inch sheet of heavy duty foil.
3. Spread with 1/4 cup of the ice cream topping.
4. Spoon 1/3 of the ice cream over the topping; smooth top.
5. Repeat layers twice; top with remaining cake slice.
6. Press cake firmly.
7. Wrap tightly in foil; freeze several hours or until firm.
8. To serve, cut into slices.
9. *Ice cream sold in the brick form (rather than in a round container) works well for this recipe.
10. Using 1/2 of a 1/2 gallon, cut three 1 inch slices lengthwise from the brick.
11. Each of these slices fits nicely over the pound cake slices.
12. *

nut ice cream, frozen pound cake

Taken from cookpad.com/us/recipes/336351-fudge-sundae-cake (may not work)