Icebox Pudding Cake

2 vanilla pound cakes (about 12 ounces), cut into 1/2-inch thick slices
2 cups vanilla pudding (chilled or at room temperature)
1 cup organic heavy whipping cream, whipped

Optional toppings: tropical fruit; toasted coconut flakes and blueberries; shaved dark chocolate; banana slices and Nilla Wafers

Layer 1/3 of the cake slices on the bottom of an 8 x 8-inch baking dish. Top with half of the pudding. Repeat with second third of cake, and remaining pudding.

Add the last third of cake slices and top with whipped cream, adding desired toppings. (Unless using fruit toppings, which can be added to the top of the cake when serving.)

Cover with plastic wrap and chill in freezer for at least 3 hours.