Ingredients Jump to Instructions ↓

  1. 1 Frozen pound cake

  2. 1 Light cool whip

  3. 1/3 cup 36g / 1 1/3oz Chocolate fudge topping

  4. 1/2 cup 55g / 1.9oz Mini-chocolate chips

  5. 1 cup 146g / 5.1oz Roasted and chopped Oregon hazelnuts

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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