Jackie'S Fast Ice Cream Dessert - cooking recipe

Ingredients

1 lb. pound cake
1/2 gal. French vanilla ice cream
16 oz. fudge topping
6 Heath bars, broken into small pieces

Preparation

Divide all ingredients in half, making enough for 2 layers. Tear up cake and put 1/2 of it into a 9 or 10-inch spring-form pan for the first layer.
Add 1/2 the ice cream (it will need to be softened some); this is part of the first layer also.
Top ice cream with 1/2 the fudge topping.
Sprinkle with 1/2 the crushed Heath bars (3).
Repeat for the second layer, ending with the Heath bars.
Cover with foil and re-freeze.
It will need to be softened some in order to cut for serving.