|10 3/4||ounces||cake||frozen pound, thawed, 1 each*|
|3/4||cup||heavy whipping cream|
|11 1/2||ounces||milk chocolate chips||11.5 ounce packge|
|4||cups||coffee ice cream||softened, 1 quart*|
|1||cup||whipped topping, prepared||frozen, thawed|
|1 3/4||cups||malted milk balls||coarsly crushed*|
|1||x||whipped topping, prepared||frozen, thawed, optional*|
|1||x||malted milk balls||coarsly crushed, optional*|
Created by Beth Royals of Richmond, VA.
Slice cake into 1/8 to 1/4-inch slices.
Place half of the slices on bottom of 9-inch springform pan; press down firmly.
Set remaining slices aside.
Bring cream just to a boil in medium saucepan.
Remove from heat. Add milk chocolate morsels; let stand 5 minutes.
Whisk until well combined and smooth.
Pour half of the chocolate mixture over pound cake in pan, spreading evenly to within 1/4-inch of edge of pan.
Cover; freeze for 1 1/2 hours or until chocolate is set.
Combine softened ice cream and whipped topping in large bowl.
Fold in 1 3/4 cups crushed malted milk balls.
Spread over chocolate layer in pan. Cover; freeze until ice cream is firm, about 2 hours.
Top ice cream with remaining pound cake slices; press down firmly.
Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours.
To serve, remove sides of pan. Garnish with additional whipped dessert topping and sprinkle with crushed malted milk balls, if desired.
To cut cake easily, run a knife under hot water and dry with a paper towel before making slices.
First published: 2009-11-23 last updated: 2013-11-18
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