Coffee-toffee ice cream cake

 
                        Coffee-Toffee Ice Cream Cake
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Ice Cream                        Chocolate
                 Cakelike
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Frozen pound cake -- thawed
    2      pints         Coffee ice cream -- softened
    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.   
 
                    - - - - - - - - - - - - - - - - - -