Product Used: Señor Rico® Chocolate Pudding with Cinnamon
Turn the classic ice cream sundae into an easy-to-make icebox cake! Use pound cake for the layers and chocolate pudding for the filling, then add plenty of bananas, cherries, and a rich chocolately topping for a dessert everyone will love!
16oz frozen pound cake
15oz (two 7.5oz containers) Señor Rico® Chocolate Pudding with Cinnamon
4oz (half of an 8oz container) whipped topping
2 bananas, thinly sliced
maraschino cherries, diced
chocolate sauce or thick chocolate syrup
mini chocolate chips
Thaw frozen pound cake following directions on package. Remove from aluminum pan and slice lengthwise into three equal layers. Line empty pan with plastic wrap.
Place bottom layer of pound cake back into the pan, pressing firmly into the bottom of the pan.
In a bowl, combine Señor Rico® Chocolate Pudding with Cinnamon with whipped topping. Spread half of the mousse mixture evenly on top of the first layer of pound cake. Top with a layer of sliced banana and diced cherries.
Place the middle layer of pound cake on top of the mousse. Top with remaining mousse and another layer of bananas and cherries. Place the last layer of pound cake on top. Cover with plastic wrap and freeze until solid, at least 6 hours or overnight.
To serve, remove icebox cake from plastic wrap and container. Generously drizzle with chocolate sauce and sprinkle with mini chocolate chips. Top with whipped cream and maraschino cherries. Slice and serve.