April Fool Meatball Sub Recipe

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April Fool Meatball Sub Recipe
April Fool Meatball Sub Recipe photo by Taste of Home
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April Fool Meatball Sub Recipe

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Do you have a fun-loving family that appreciates pranks? Give ’em a gotcha they’ll never forget. This sub features a bun made from pound cake, and the meatballs are really ice cream. It’s as fun to make as it is to eat. —Taste of Home Test Kitchen
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + freezing

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 sweetened shredded 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.
Originally published as April Fool Meatball Sub in Simple & Delicious April/May 2011, p64

Nutritional Facts

1 serving: 336 calories, 11g fat (6g saturated fat), 78mg cholesterol, 220mg sodium, 56g carbohydrate (40g sugars, 1g fiber), 4g protein.

  • 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 sweetened shredded coconut, toasted
  • 1 tablespoon unsalted sunflower kernels
  1. Place cereal in a shallow bowl. Roll ice cream scoops in cereal to coat. Cover and freeze for 1 hour or until firm.
  2. 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.
  3. In another microwave-safe bowl, melt remaining jam. Brush over top of cake; sprinkle with sunflower kernels. Serve immediately. Yield: 6 servings.
Originally published as April Fool Meatball Sub in Simple & Delicious April/May 2011, p64

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c35nec9m User ID: 1287570 179373
Reviewed Mar. 31, 2012

"When I made this is it was too cute!"

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