1 pound frozen pound cake -- thaw
2 pints coffee ice cream -- soft
1 1/3 cups hot fudge topping
3 heath bars -- crushed
1 cup 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.