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Candy Bar: Nut Ice Cream Cake

Source of Recipe

B. Lloyd’s


List of Ingredients

1 can of B. Lloyd’s Glazed and Roasted Pecan Pieces, reserve 2 tablespoons for cake top
5 chocolate covered toffee candy bars, coarsely chopped (HEATH BARS)
2 pints strawberry ice cream, slightly softened
1 prepared devil’s food cake, baked in two 8" round cake pans with tops cut off to make level and frozen
1 pint chocolate ice cream
1 container chocolate flavored whipped topping



Recipe

Line an 8" spring form pan with plastic wrap being sure to leave a 6" overhang.
Place 1 prepared cake in the bottom of the lined spring form pan. Top with 1 pint of the strawberry ice cream. Sprinkle in chopped candy bars and press slightly into the ice cream. Sprinkle on B. Lloyd’s Glazed and Roasted Pecan Pieces and press lightly into the ice cream and candy bars. Spread second pint of strawberry ice cream over the nuts and candy bar. Top with the remaining cake round. Cover with plastic wrap and place in the freezer overnight.
When ready to serve, mix the chocolate ice cream with the chocolate flavored whipped topping to make the icing for the cake. Remove the cake from the freezer, peel away the plastic wrap, and invert on a serving platter or cake pedestal. Spread ice cream "icing" over the top of the cake, and garnish with reserved nuts and candy bar pieces. Place back in the freezer until ready to cut.

Makes 10 servings

Note: Place Heath bars in freezer until frozen. They are then easily broken with a mallet.