Berry Ice Cream Bombe

1. 1

   Line 2-1/2-quart glass or aluminum bowl with plastic wrap leaving 6-inch overhang; set aside.

2. 2

   Slice pound cake into 14 slices. Line bowl with cake, cutting cake into triangles as needed to fit.

3. 3

   Into bowl, scoop Breyers(R) Natural Strawberry Ice Cream, pressing to form an even layer. Pour in room temperature hot fudge topping, leaving 1-inch border. Scoop in Chocolate Ice Cream, pressing to form an even layer; cover with overhanging plastic wrap. Freeze 4 hours or overnight. Freeze serving platter 30 minutes before serving.

4. 4

   Lift Ice Cream from bowl using plastic wrap and invert onto chilled serving platter; remove plastic wrap. Frost with whipped topping, then return to freezer until ready to serve. To serve, garnish with strawberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.