Remove pound cake from packaging. Slice a piece 1/4-inch thick off one end. Cut remaining cake into 3/4-inch-thick slices. Cut into circles using a 1-3/4 inch diameter cookie cutter.
Place circles on a tray lined with plastic wrap. Place a scoop of ice cream about 1-3/4-inch in diameter (a scoop 1-3/4 inches in diameter is equivalent to a #20 scoop) on top of each cake circle. Place tray in freezer for 45-60 minutes or until ice cream is firm.
Pour chocolate topping into bowl. Remove cake from freezer. Insert plastic fork into each piece of cake. Dip into chocolate topping. Dip into dry topping of choice. Place on serving tray. Return to freezer 5-10 minutes or until outside of “pops” are firm.
Use holiday flavors of ice cream such as pumpkin, cranberry or caramel to make the dessert festive.
Tip: Break leftover pieces of pound cake into small pieces and serve another time topped with fresh fruit and whipped cream.
Recipes and photos courtesy of Butterball and ECES. Beginning Nov. 1, expert advice and suggestions from delicious side dishes to cooking methods are being shared via conversations on Facebook, Twitter, emails and calls at www.butterball.com and 800-BUTTERBALL (288-8372).