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Set your ice cream and pound cake out for about 10 minutes.
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Slice pound cake into 1/4 inch thick slices and then layer across the bottom of a pan. I used a 8 by 11 pan and was able to get three pieces width wise.
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Spread about a 1 inch thick slab of vanilla ice cream across the pound cake layer.
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Spread another layer of pound cake on top of the ice cream, and then repeat with another layer of ice cream. Cover cake well and freeze for 2-4 hours.
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Sprinkle 1/2 of your strawberry and banana mixture over the ice cream.
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When it is time to serve, remove cake from freezer.
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Cover the ice cream layer with fruit and then a layer of frozen topping.
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Cut into squares and then top each piece with the desired toppings, chocolate sauce, pineapple sauce, cherries, and/or nuts.
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Enjoy!