Ice Cream Sandwich Cookie Cake
Remove thawed cake from container and place alarge piece of plastic wrap in the container so it hangs over the edge.
Slice the pound cake into three long layers -bottom, middle, and top. Place the bottom layer back in the bottom of the plastic lined container.
Add 1 ½ cup of Hood Cookies 'n Cream Ice Cream to the pound cake and use the back of a spoon or a frosting spatula to evenly spread it over the cake.
Top ice cream with the middle layer of pound cake and then top with 4 Cookies 'n Cream Ice Cream Sandwiches.
Add the final piece of pound cake and spread on the remaining 1 ½ cups of Hood Cookies 'n Cream Ice Cream.
Cover the entire cake in magic shell and sprinkle with mini chocolate chips.
Once shell has hardened, wrap up and store in the freezer for at least 1 hour. Slice and serve.
Per serving: Calories: 508, Carbohydrate: 62 grams, Fat: 27 grams, Saturated fat: 14 grams, Protein: 6 grams, Cholesterol: 78 milligrams, Sodium: 265 milligrams, Calcium: 93 milligrams.