Heath Bar Ice Cream Cake with Hot Caramel Sauce

Directions

Crush heath bars and set aside.

Slice one to one-and-a-half inches off the top of the cake.

Scroop out remaining cake and fill with vanillia ice cream.

Use crushed heath bars to replace top layer and return to freezer.

Whip cream and sweeten with confectioner’s sugar.

Frost cake with the whipped cream.

Return to freezer to harden before final wrapping for freezer.

rewrap when frozen in freezer wrap.

Thaw cake during meal and serve with hot caramel sauce.

Hot caramel sauce:

Cook sugar and butter until brown over medium-low heat.

Add cream and boil until smooth, stirring all the time.

Remove from the heat and add vanillia.

keep sauce hot in top of double boiler set over hot water.