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"Not-Baked" Alaska

Prep Time:
20 min

Total Time:
20 min

Makes:
10

1 pkg. (298 g) pound cake

2 cups chocolate ice cream, slightly softened

2 cups thawed COOL WHIP Whipped Topping

1/4 cup flake coconut, toasted

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.

Kraft Kitchens Tips

Substitute

Prepare as directed, substituting your favourite flavour of sherbet for the ice cream.

Substitute

Prepare as directed, using frozen vanilla nonfat yogurt and Cool Whip Light Whipped Topping.

K:47245v1ec:91840

(9)

Rated

by a cook on 8/12/2008
" Easy and very good."

See All Ratings and Comments

Serving Size = 1 slice

Nutritional Information

Calories

222

Total fat

12 g

Saturated fat

6.3 g

Cholesterol

26 mg

Sodium

148 mg

Carbohydrate

27 g

Dietary fibre

0.7 g

Protein

2.8 g

Vitamin A

4 %DV

Vitamin C

0 %DV

Calcium

4 %DV

Iron

6 %DV