Cut cake horizontally into 3 even layers. Place bottom cake layer on serving plate; spread with 1 cup of the ice cream. Repeat layers of cake and ice cream. Cover with top cake layer.
Frost sides and top of cake with whipped topping; sprinkle with coconut.
Serve immediately. Or, store in freezer until ready to serve.
Prepare as directed, using reduced fat pound cake, frozen vanilla nonfat yogurt and COOL WHIP LITE Whipped Topping.
Prepare as directed, substituting your favorite flavor of sherbet for the ice cream.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 0.8507g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 10 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.