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1
10 3/4 ounce frozen pound cake, thawed
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3/4
- 1
cup desired-flavor ice cream
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1/2
8 ounce carton frozen whipped dessert topping, thawed
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Pull-apart licorice twists
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Bright-color candy wafers and/or round candies
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Graham cracker crumbs (optional)
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.
- Servings Per Recipe 6,
- Calories 319,
- Protein (gm) 4,
- Carbohydrate (gm) 35,
- Fat, total (gm) 18,
- Cholesterol (mg) 101,
- Saturated fat (gm) 12,
- Vitamin A (IU) 486,
- Sodium (mg) 123,
- Calcium (DV %) 40,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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