Ingredients:
* 1 frozen loaf pound cake(10-3/4 oz.), partially thawed
* 2 cups (1 pt.) vanilla ice cream, slightly softened and divided
* 2 tablespoons HERSHEY'S Strawberry Syrup
* 2 tablespoons HERSHEY'S Syrup or HERSHEY'S SPECIAL DARK Syrup
Directions:
1. 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.
2. 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.
3. 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.
4. Serve frozen, cut into slices. Cover; freeze leftover cake. About 8 servings.
