Ingredients
1/2 cup Cocoa Krispies, coarsely crushed3 small scoops chocolate ice cream1/2 cup plus 1 teaspoon seedless strawberry jam, divided1/4 teaspoon hot fudge ice cream topping1 loaf (10-3/4 ounces) frozen pound cake, thawed1/3 cup marshmallow creme2 teaspoons sweetened shredded coconut, toasted1 tablespoon unsalted sunflower kernels
Preparation
Place cereal in a shallow bowl. Roll ice cream scoops in cereal to coat. Cover and freeze for 1 hour or until firm.
Meanwhile, in a small microwave-safe bowl combine 1/2 cup jam and ice cream topping. Microwave on high for 10-20 seconds or until warmed. Cut pound cake in half horizontally. Place bottom half on a serving plate. Spoon half of the jam mixture over cake; top with ice cream scoops, remaining jam mixture, marshmallow creme and coconut. Replace cake top.
In another microwave-safe bowl, melt remaining jam. Brush over top of cake; sprinkle with sunflower kernels. Serve immediately.
