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Ingredients:
| 9 | slices | chiffon cake, store bought |
| 1 | pint (450 mL) | MAGNOLIA GOLD LABEL ICE CREAM CHOCOLATE |
| 1 | pint (450 mL) | MAGNOLIA GOLD LABEL ICE CREAM VANILLA |
| 1 | pint (450 mL) | MAGNOLIA GOLD LABEL ICE CREAM TARO WHITE CHEESE |
| 1 | pack (250 mL) | MAGNOLIA ALL-PURPOSE CREAM, chilled and whipped |
| 1/2 | cup (100 g) | rainbow colored candy sprinkles |
Procedure:
1. In a 4-inch deep round or rectangular pan, layer a third of chiffon cake, chocolate ice cream, another third of chiffon cake, vanilla ice cream, remaining chiffon cake and then taro cheese ice cream. Freeze until firm.
2. Top with whipped cream and sprinkles. Serve frozen.
Makes 10 servings.
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