Frozen Chocolate-covered Cappuccino Crunch Cake

Total Time: 9 hrs 20 mins Preparation Time: 20 mins Cook Time: 9 hrs

Ingredients

• Servings: 16
• 1 (10 1/2 ounce) frozen pound cake, thawed
• 3/4 cup heavy whipping cream
• 1 (11 1/2 ounce) package milk chocolate chips
• 4 cups coffee ice cream, 1 quart, softened
• 1 cup frozen whipped topping, thawed (cool whip)
• 1 3/4 cups malted milk balls, coarsely crushed (whoppers)
• frozen whipped topping, thawed (optional)
• additional coarsely crushed malted milk balls (optional)

Recipe

• 1 slice pound cake into 1/8 to 1/4 inch slices. place half of the slices on the bottom of a 9 inch springform pan; press down firmly.
• 2 set remaining slices aside.
• 3 bring cream just to a boil in a medium saucepan. remove from heat.
• 4 add milk chocolate morsels; let stand 5 minutes. whisk until well combined and smooth.
• 5 pour half of the chocolate mixture over pound cake in pan, spreading evenly to with 1/4 inch of edge of pan.
• 6 cover; freeze for 1 1/2 hours or until chocolate is set.
• 7 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.
• 8 cover; freeze until ice cream is firm, about 2 hours.
• 9 top ice cream with remaining pound cake slices; press down firmly.
• 10 spread remaining chocolate mixture over pound cake. cover; freeze at least 6 hours.
• 11 to serve, remove sides of pan. garnish with additional whipped topping and sprinkle with crushed malted milk balls if desired.
• 12 to cut cake easily, run a knife under hot water and dry with a paper towel before slicing.