** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cut the cake in half; tear one half into small pieces and set aside.
2. Cut the other half into 12-14 thin slices; arrange in the bottom of a wax paper lined 13" x 9" x 2" baking pan, overlapping as needed.
3. Spread softened ice cream over cake, pressing down to smooth.
4. Gently press the small cake pieces into the ice cream.
5. Cover and freeze. Just before serving, slice strawberries and sweeten to taste.
6. Cut dessert into squares and top with strawberries.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Strawberry, Natural Sweeteners allergies.
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