This delicious treat adds layers of color and flavor to the dessert table.
- 1 (16 ounces) package Sara Lee® Frozen Pound Cake
- 1 (21 ounces) can cherry or blueberry pie filling
- 4 cups vanilla ice cream softened
- Trim edges of pound cake and cut into ½-inch cubes.
- Layer pound cake, pie filling and ice cream alternately in 8 parfait glasses or custard cups.
- Serve immediately.
Seasonal Tip: For a patriotic twist alternate cherry and blueberry pie filling.