129 calories/serving (approx.)
16 servings suggest servings
Ingredients
| 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 |
Directions
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:
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.
