Strawberry Shortcake Ice Cream Cake

By Tasty · 20 min

Ingredients

Instructions

1. Line a 9-inch square glass baking dish with plastic wrap.
2. Trim the ends off the pound cake and cut it crosswise into 8 slices, each 1 inch thick.
3. Arrange the pound cake slices tightly in the bottom of the dish.
4. Place a strawberry shortcake ice cream bar on each slice, removing the stick after placing it. Freeze for about 3 hours.
5. In a bowl, toss the melted butter, freeze-dried strawberries and shortbread cookies until they look like the coating on the shortcake bars.
6. Take the dish out of the freezer. Spread the whipped topping over the ice cream bar layer and sprinkle generously with the cookie crumble. For a full cover, lift the cake out in the plastic wrap onto a small baking sheet and cover the top and sides with double the whipped topping and crumble. Freeze overnight.
7. When ready to serve, lift the cake out of the pan using the plastic wrap, place it on a cutting board, peel off the plastic, and cut into 8 to 10 pieces. Serve immediately.

Summarized from Tasty's video. Watch it for the details.

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