Recipe courtesy of Ree Drummond
Episode: Hay Day
Total:
4 hr 15 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy
Total:
4 hr 15 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Slice the pound cake horizontally into 3 pieces. Place the first slice in a loaf tin lined with plastic wrap. Cover the cake with the vanilla ice cream, followed by three-quarters of the chopped peanut butter cups. Add a second layer of cake and cover with the chocolate ice cream, followed by three-quarters of the chocolate candies. Place the last layer of cake on top, followed by the chocolate chip ice cream. Cover with the chocolate shell sauce, then the remaining peanut butter cups and chocolate candies. Let the sauce set for a few seconds, then fold over the plastic wrap and place in the freezer until frozen, about 4 hours.

When ready to serve, pull back the plastic wrap, gently lift the cake out and peel off the wrapping completely. Slice to serve.

Categories:

IDEAS YOU'LL LOVE

Stewed Fruit with Ice Cream

Recipe courtesy of Ina Garten

Cream Cheese Icing

Recipe courtesy of Ina Garten

Chocolate-Raspberry Layer Cake

Recipe courtesy of Giada De Laurentiis

Lucky 7 Layer Dip

Recipe courtesy of Rachael Ray

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Vanilla Ice Cream

Recipe courtesy of Alton Brown

Ice Cream Sodas

Recipe courtesy of Ina Garten

Sour Cream Coffee Cake

Recipe courtesy of Trisha Yearwood

David's Favorite Carrot Cake with Pineapple Cream Cheese Frosting

Recipe courtesy of Nancy Fuller

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking