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Instructions
Smooth second pint of ice cream over pound cake layer, then top with final cake layer. Freeze for 1 hour.
Once frozen, remove cake from pan and place on serving dish.
“Frost” cake with cool whip, then freeze for 1 hour or overnight.
About an hour before serving, carefully spread hot fudge sauce (not heated) over cake.
Top with dollops of whipped cream, chopped nuts, maraschino cherries, and sprinkles. Freeze until ready to serve.
When ready, slice and serve immediately!
Nutrition
Calories: 495kcal | Carbohydrates: 87g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 486mg | Potassium: 264mg | Fiber: 1g | Sugar: 48g | Vitamin A: 345IU | Calcium: 147mg | Iron: 1.8mg
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