Flip-Flop Cake

These sandal-inspired ice cream cakes set the mood for a summer party. Better still, it's simple to make with frozen pound cake, ice cream, and Cool Whip.

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11 users rated this recipe an average rating of 3.0
  • Makes: 6 servings
  • Prep: 45 mins
  • Freeze: 3 hrs
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Flip-Flop Cake
Ingredients
1
10 3/4 ounce frozen pound cake, thawed
3/4
cup desired-flavor ice cream
1/2
8 ounce carton frozen whipped dessert topping, thawed
 
Pull-apart licorice twists
 
Bright-color candy wafers and/or round candies
 
Graham cracker crumbs (optional)
Directions
  1. Halve pound cake horizontally. Using a serrated knife, cut off the rounded top of the cake so each layer will be level. Cut each half into a flip-flop shape*. Place ice cream in a small bowl and stir to soften. Spread softened ice cream over one of the cakes. Top with second cake. Place ice cream-filled cake on a baking sheet. Cover and freeze until firm (2 to 3 hours). Spread with whipped topping.
  2. To decorate, cut the ends of two twists at a diagonal. Insert a toothpick on the underside of each twist. Arrange the two twists with the cut ends together to form a V-shape, inserting toothpicks in cake to hold the twists in place as straps. Arrange candy wafers around base of flip-flop to decorate. Cover cake loosely and freeze until serving time. Serve on a platter sprinkled with graham cracker crumbs as sand, if desired. Makes 6 servings.
Nutrition Facts (Flip-Flop Cake)
    Per serving:
  • 319 kcal cal.,
  • 18 g fat
  • (12 g sat. fat,
  • 101 mg chol.,
  • 123 mg sodium,
  • 35 g carb.,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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