Pound cake with ice cream and sprinkles, what could be a better dessert for kids?
- 1 pt. ice cream, your favorite flavor
- 1 frozen Sara Lee® Pound Cake (10-3/4 oz.), thawed
- 3/4 cup mini chocolate chips, your favorite candy sprinkles and/or cinnamon candies
Take the ice cream out of the freezer and let it stand for 10 minutes to soften slightly. Cut Sara Lee® Pound Cake into eight 3/4-inch slices. Place four slices on a tray, set four aside. Spoon ice cream onto each slice, spreading it as evenly as possible. Top with reserved slice and press together. Roll exposed ice cream filling in candies or decorations, if desired. Serve immediately. Or wrap each sandwich in plastic wrap and freeze for snacking later-–if you can wait that long!