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Ice Cream Dessert Cake




Source of Recipe


Gale Marchiorlatti


List of Ingredients




2 quarts Hagen-Das vanilla ice cream (or equivalent premium quality vanilla ice cream)
1 large Sara Lee pound cake (or equivalent)
2 jars Hershey (or equivalent) fudge topping (NOT hot fudge or syrup)
6 Skor candy bars, crushed (or equivalent toffee candy bar)


Recipe



Note: This recipe was intended for a medium spring form pan, but can be adjusted for smaller pan.

Slice pound cake lengthwise and press in sides of pan (not bottom) about one inch thick. On pan bottom, place one layer of vanilla ice cream, fudge topping and sprinkle with crushed candy. Repeat layers, ending with the candy.

Wrap tightly with foil and place in freezer for a minimum of several hours, or several weeks. Loosen and remove spring form before cutting.
Tip: Put foil under the pan as you make the recipe, and as you slice to serve -- the ice cream melts quickly. This dessert is much easier to cut if allowed to thaw a few minutes.


Note: This dessert is delicious, though a little costly to make. It is appropriate to serve at a very special occasion.