1 loaf pound cake
1/2 gallon Red Button White Chocolate Strawberry Ice Cream, softened
2 (16 oz) tubs whipped topping
1 lb fresh strawberries
Cut pound cake into half inch pieces and lay flat into a 9x13 pan. Spread half of ice cream on top of pound cake. Spread one container of whipped topping on top of ice cream. Repeat the three layers once more. Freeze for 3-5 hours. Before serving, slice fresh strawberries and lay on top of cake.