Ingredients:

Preparation:

Lightly grease 9x13 pan. Whip the cream and add everything but the cake. Break up half the cake in small pieces over the bottom of the pan and pour half the cream mixture on top. Repeat with cake and cream mixture and refrigerate for 6 hours before serving. May be topped with tinted coconut to suit the occasion.

Nutritional Information:

1144 Calories (kcal); 51g Total Fat; (39% calories from fat); 18g Protein; 162g Carbohydrate; 189mg Cholesterol; 902mg Sodium