A ready-made pound cake makes easy work of this yummy ice cream sandwich layer cake.

Neapolitan Ice Cream Sandwich Cake

1 (10.3/4-ounce) frozen loaf pound cake, partially thawed 2 cups vanilla ice cream, slightly softened - divided use
2 tablespoons HERSHEY'S Strawberry Syrup 2 tablespoons HERSHEY'S Syrup or HERSHEY'S SPECIAL DARK Syrup

Remove cake from foil pan; line pan with plastic wrap.
With serrated knife, slice cake horizontally into 3 layers; place bottom cake layer into prepared pan and place in freezer.
Stir together 1 cup ice cream and strawberry syrup in small bowl; spread over cake layer in pan. Gently place second cake layer on top of strawberry mixture; immediately return to freezer.
Stir together remaining 1 cup ice cream and chocolate syrup in small bowl; spread over cake layer in pan. Top with third cake layer; cover and freeze until firm.
Serve frozen, cut into slices. Cover; freeze leftover cake.

Makes about 8 servings.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.

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