Caramelized Heath Bar Coffee Ice-Cream Cake
photo by kdr_7
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
8-10
ingredients
- 16 ounces poundcake
- 1⁄2 gallon coffee ice cream
- 8 ounces caramel sauce
- 6 ounces Heath candy bars
- graham cracker (I used 1/3 of the box)
- 1⁄4 cup butter
- Cool Whip (I used the low-fat one and kept it in the fridge)
directions
- For crust, heat butter in pan mix in crushed graham crackers.
- Pour mixture in 9" pan and press down firmly.
- Slice pound cake into chunks and start the cake with one thin layer of pound cake chunks on top of crust.
- For ice cream layer, mix crushed heath bars into ice cream (reserve some for garnish) and then stir in caramel sauce.
- Spoon 1/3rd of ice cream mixture on top of pound cake layer.
- Repeat layering of ice cream mixture and pound cake until ingredients are gone.
- Put pan in freezer for several hours or overnight.
- Once frozen, take cake out of pan and frost with a coat of cool whip. Sprinkle the remaining heath bars on top.
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