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Nutrition Facts
Serving Size 115 g
(Approx. 10 Servings)
Amount Per Serving
Calories 340 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 160 mg 7%
Total Carbohydrate 39 g 13%
Dietary Fiber 3 g 12%
Sugars 19 g
Protein 3 g
Vitamin A 4% Iron 4%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Sherbet Cake

Prep Time
10 minutes
Cook Time
N/A
Total Time
10 minutes
Serves
10  People

Ingredients

Recipe makes 10 Servings

1 Lb Sara Lee All Butter Pound Cake Family Size, sliced into two layers
2 cup(s) H-E-B Creamy Creations Orange Sherbet
8 Oz Hill Country Fare Whipped Topping, thawed
1/2 cup(s) Hill Country Fare Pecan Pieces
1/2 cup(s) Hill Country Fare Shredded Coconut
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Instructions

1
Place bottom layer of pound cake in a foil-lined pan the same size as the cake.
2
Place 2 scoops of sherbet over the layer and spread evenly.
3
Top with the remaining pound cake layer and press gently over the ice cream.
4
Cover the cake with foil and freeze for 30 minutes or more.
5
Remove frozen ice cream cake from foil lined pan and place on cake platter.
6
Ice the cake with the thawed whipped topping.
7
Sprinkle cake with chopped pecans and shredded coconut.
8
Keep in freezer until ready to serve.

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