Title: Coffee-Toffee Ice Cream Cake *
Categories: Dessert Chocolate
Yield: 8 Servings
| PATTI - VDRJ67A |
| 1 | lb | Frozen pound cake; thaw |
| 2 | pt | Coffee ice cream; soft |
| 1 1/3 | c | Hot fudge topping |
| 3 | | Heath bars; crushed |
| 1 | c | Heavy cream; whipped |
Cut cake into 1/3" slices and halve each slice diagonally. You will have
triangular pieces of cake. Line bottom of 9" springform pan with cake,
filling in any spaces by cutting some slices into small pieces. Spread half
the ice cream over cake. Freeze until firm, about 1 hour. Spread half the
fudge topping over ice cream and sprinkle with half the crushed Heath bars.
Repeat layering with remaining cake, ice cream, fudge topping and candy.
Cover tightly with plastic wrap and freeze until ice cream is set. Before
serving, remove pan sides. Place cake on platter. Spread some whipped cream
on sides of cake. Pipe rosettes of cream around edge of cake. Serves 8-10.