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Meatball Sub Recipe

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Do you have a fun-loving family that appreciates pranks? Give ’em a real gotcha this year they’ll never forget. This “sub” features a pound cake “bun” and ice cream “meatballs.” It’s as fun to make as it is to eat! —Taste of Home Test Kitchen

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Meatball Sub Recipe

Prep: 20 min. + freezing

Yield: 6 Servings

20 20

Ingredients

1/2 cup Cocoa Krispies, coarsely crushed
3 small scoops chocolate ice cream
1/2 cup plus 1 teaspoon seedless strawberry jam, divided
1/4 teaspoon hot fudge ice cream topping
1 loaf (10-3/4 ounces) frozen pound cake, thawed
1/3 cup marshmallow creme
2 teaspoons flaked coconut, toasted
1 tablespoon unsalted sunflower kernels

Directions

Place cereal in a shallow bowl. Roll ice cream scoops in cereal to coat. Cover and freeze for 1 hour or until firm.
Meanwhile, in a small microwave-safe bowl combine 1/2 cup jam and ice cream topping. Microwave on high for 10-20 seconds or until warmed. Cut pound cake in half horizontally. Place bottom half on a serving plate. Spoon half of the jam mixture over cake; top with ice cream scoops, remaining jam mixture, marshmallow creme and coconut. Replace cake top.
In another microwave-safe bowl, melt remaining jam. Brush over top of cake; sprinkle with sunflower kernels. Serve immediately. Yield: 6 servings.

Nutritional Facts 1 piece equals 336 calories, 11 g fat (6 g saturated fat), 78 mg cholesterol, 220 mg sodium, 56 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Meatball Sub in Simple & Delicious April/May 2011, p64

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