Ice Cream Lasagna

Ice Cream Lasagna

Ice Cream Lasagna

Total:6 hr 30 min Active: 25 min

Yield: 9 servings                         

Level: Easy                                 

Directions

Cut the cake from end to end (not side to side) into 8 long cuts (around 1/4 inch thick). 

Put 4 cuts of the roll cake on the base of a 9-by-13-inch heating dish. Spread portion of the dessert over the cake to shape a smooth layer. Spread portion of the Strawberry Sauce over the frozen yogurt layer. Sprinkle the chocolate oat over the sauce layer. Put the rest of the pound cake cuts over the oat. Spread the rest of the frozen yogurt over the cake layer to frame a smooth layer. Spread the rest of the sauce over the dessert layer. Sprinkling with the ground white chocolate. Cover with thwart and stop until the point when the frozen yogurt has solidified, 6 hours up to overnight. 

Strawberry Sauce: 

In a medium pot, join the strawberry jelly and lemon juice and tenderly blend. Convey to a stew over medium-low warmth, include half of the strawberries and stew for 4 to 5 minutes. Let cool until warm. Include the rest of the strawberries and delicately overlay to coat.

Ingredients

. 1 vanilla pound cake or loaf cake

. 2 quarts vanilla ice cream, softened 

. Strawberry Sauce, recipe follows

. 2 1/2 cups chocolate rice puff cereal 

. 1/2 cup grated white chocolate 

Strawberry Sauce:

. 3/4 cup strawberry preserves

. Juice of 1 lemon 

. 1 quart strawberries, hulled and halved (or quartered if they are large)