Frozen Chocolate-Covered Cappuccino Crunch Cake - cooking recipe

Ingredients

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)

Preparation

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.
Set remaining slices aside.
Bring cream just to a boil in a 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 with 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, remove sides of pan. Garnish with additional whipped 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 slicing.