Slice pound cake length wise in half, then proceed to cut the halves in half once more to create four slices.

In a plastic wrap lined bread pan add in the first cake slice, top with a third pint of ice cream, continue layering cake and ice cream.

Wrap cake with plastic wrap and freeze a minimum of six hours.

Unwrap cake and place on a platter, quickly frost with cool whip and blueberries. You can either serve right away, or freeze until it’s ready to serve.