Frozen Neapolitan Delight
October 24, 2015
"This is a recipe I found back in 1971 before DH and I got married. I found it on a box of Reynolds Wrap. It had a great picture of the finished dish and my little brother who was 7 at the time made me promise to make this for him after I got married. Well.... I believe I had been married about 10 years when I finally made this for him. DH and I just celebrated our 35th. Yes DB still asks for this whenever we have a family get together. Enjoy! Preparation time includes freezing time.""
- Serving Size: 1 (75.2 g)
- Calories 244
- Total Fat - 8.3 g
- Saturated Fat - 6.7 g
- Cholesterol - 4.7 mg
- Sodium - 178.6 mg
- Total Carbohydrate - 38.7 g
- Dietary Fiber - 0.6 g
- Sugars - 26.1 g
- Protein - 3.5 g
- Calcium - 32.2 mg
- Iron - 0.9 mg
- Vitamin C - 2.5 mg
- Thiamin - 0.1 mg
Must use Heavy Duty Reynolds Wrap.
Cut pound cake lengthwise into 3 equal layers.
Place one layer on an 18" square sheet of Reynolds Wrap.
Cut ice cream brick lengthwise into 2 equal slices and place on cake layer.
Repeat with second ice cream brick and cake layer. (finish with cake layer).
Frost top and sides with whipped topping. (Cool Whip).
Decorate with pecans and cherries.
Place on foil in freezer about 2 hours, or until topping is frozen hard.
Remove from freezer.
Bring foil up, double fold over top and fold in ends.
Return to freezer till ready to serve.
Slice into equal servings of 8-10.
Tips & Variations
- Heavy foil