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.
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