- 4 cups Fruity Pebbles cereal, plus extra for garnish
- 24.3 oz No Bake Cheesecake, prepared
- 8 oz Cool Whip, thawed
- 16 oz Sara Lee pound cake
- Slice the pound cake into ½ inch pieces and layer them across the bottom of an 8x10 baking dish.
- In a large bowl, combine the no bake cheesecake with the Fruity Pebbles and fold together until evenly mixed.
- Spread the cheesecake mixture over the pound cake layer.
- Spread the Cool Whip over the cheesecake layer and garnish with more Fruity Pebbles.
- Cover with foil and freeze for 2 to 3 hours, until firm.
- Slice apart and serve.
Notes
- Let slices sit 5 minutes at room temperature for easier cutting.
- Store covered in the freezer for up to 1 week.
- Author: Jordan Hanger
- Prep Time: 15 min
- Category: Dessert
- Method: No bake
- Cuisine: American
