- 1 (10.75 ounce) loaf Sara Lee® All Butter Pound Cake, thawed, cut into 1/2-inch cubes
- 1 (21 ounce) can cherry or blueberry pie filling
- 1/2 gallon vanilla ice cream
- Trim edges of cake and cut into 1/2-inch cubes.
- Place 1/4 cup pie filling in bottom of parfait dish or tall glass. Layer 1/4 cup ice cream and 1/3 cup cake squares on top of pie filling. Repeat layers. Top with generous scoop of ice cream. Garnish with a cherry.