Flip-Flop Cake

Flip-Flop Cake
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  1. 1 10 3/4 ounce frozen pound cake, thawed
  2. 3/4 cup desired-flavor ice cream
  3. 1/2 8 ounce carton frozen whipped dessert topping, thawed
  4. Pull-apart licorice twists
  5. Bright-color candy wafers and/or round candies
  6. Graham cracker crumbs (optional)
  1. Halve pound cake horizontally. Using a serrated knife, cut off the rounded top of the cake so each layer will be level. Cut each half into a flip-flop shape*. Place ice cream in a small bowl and stir to soften. Spread softened ice cream over one of the cakes. Top with second cake. Place ice cream-filled cake on a baking sheet. Cover and freeze until firm (2 to 3 hours). Spread with whipped topping.
  2. To decorate, cut the ends of two twists at a diagonal. Insert a toothpick on the underside of each twist. Arrange the two twists with the cut ends together to form a V-shape, inserting toothpicks in cake to hold the twists in place as straps. Arrange candy wafers around base of flip-flop to decorate. Cover cake loosely and freeze until serving time. Serve on a platter sprinkled with graham cracker crumbs as sand, if desired. Makes 6 servings.
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