Re: Frozen Desserts
Ice Cream Dessert Cake
2 quarts 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)
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.
This dessert is much easier to cut if allowed to thaw a few minutes.
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