RECIPE: Strawberry Napoleon Pound Cake

1 16-ounce prepared pound cake, fresh or frozen
1 container VELVET Supreme Chocolate Covered Strawberries Ice Cream
1/2 cup fresh Ohio strawberries, cleaned, hulled and sliced
1 8-ounce container non-dairy whipped topping, defrosted
4 large fresh strawberries
1/2 cup chocolate syrup
Fresh mint leaves

Slice pound cake in thirds, from end to end.  Slice ice cream, lengthwise from the carton into approximately 1-inch thick slices.  Place the bottom slice of pound cake on a flat plate and place one slice of ice cream on top, followed by 1/2 of the sliced strawberries.  Repeat the middle layer and then place the top slice of the pound cake overall.  Frost the layered creation with the non-dairy whipped topping and place in the freezer for 30 minutes.

To serve:  Place the fresh whole berries on top of the cake or slice, if desired.  Drizzle serving plate with chocolate syrup before placing sliced Napoleon dessert onto plate.  Drizzle a small amount of chocolate syrup over the cake and add the mint leaf.  Makes 8 servings.