Mix whipping cream and sweetened condensed milk with vanilla together in a mixer until creamy and thick (3-4 minutes).
Peel and chop 1 to 1 1/2 cups of apples and set aside.
Remove your Sara Lee Pound Cake from packaging and chop at least half the cake into small bite sized pieces.
Over medium heat in a skillet, add apples, brown sugar, butter, and cinnamon and cook until everything is melted and the apples are cooked and soft.
Pour whipping cream/condensed milk mixture into a bowl and gently fold in apple mixture and pound cake.
Once mixed, pour into an 8x8 or 9x9 pan and freeze overnight.
Serve with caramel sauce if desired and enjoy!