Ingredients Jump to Instructions ↓

  1. 1 Frozen pound cake (10-3/4 oz. package)

  2. 8 ounces Light Cool Whip

  3. cup Chocolate fudge topping

  4. cup Mini-chocolate chips

  5. 1 cup Roasted & chopped hazelnuts (Oregon hazelnuts)

Instructions Jump to Ingredients ↑

  1. Thaw the Cool Whip and fold in chocolate fudge topping. Add the mini-chocolate chips and the Oregon hazelnuts; mix well. Slice the pound cake into serving size pieces and top with topping. If desired, you may also serve Vanilla wafers to dip into the topping mixture.

  2. * COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board


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