Cake - Easy Ice Cream Cake

By tinathorn

Ingredients

• 1 pint vanilla ice cream, softened
• 1 (8-ounce) container frozen whipped topping, thawed
• 1 (4-serving-size) package strawberry-flavored gelatin
• 1 (10-3/4-ounce) package frozen pound cake, thawed and cut into 1-inch cubes
• 8 strawberries

Preparation

Step 1

Line a 9- x 5-inch loaf pan with plastic wrap, extending over sides.

In a large bowl, combine ice cream, whipped topping, and dry gelatin; mix well. Stir in cake cubes and pour into prepared pan.

Cover with plastic wrap and freeze 6 to 8 hours, or until firm.
Remove from pan, invert onto serving platter, and discard plastic wrap. Garnish with strawberries, then slice and serve. Store leftover ice cream cake in freezer.

Notes:
Drizzle with hot fudge before serving for that extra special touch!