Cut frozen cake horizontally into 4 thin slices.

Place bottom layer lengthwise in center of 20 X 18 inch sheet of heavy duty foil.

Spread with 1/4 cup of the ice cream topping.

Spoon 1/3 of the ice cream over the topping; smooth top.

Repeat layers twice; top with remaining cake slice.

Press cake firmly.

Wrap tightly in foil; freeze several hours or until firm.

To serve, cut into slices.

*Ice cream sold in the brick form (rather than in a round container) works well for this recipe. Using 1/2 of a 1/2 gallon, cut three 1 inch slices lengthwise from the brick. Each of these slices fits nicely over the pound cake slices.*