Ingredients Jump to Instructions ↓

  1. 1 (10 3/4-ounce) frozen pound cake, thawed

  2. 3/4 cup heavy whipping cream

  3. 1 3/4 cups (11 1/2 ounce packge) NESTLÉ TOLL HOUSE Milk Chocolate Morsels

  4. 4 cups (1 quart) coffee ice cream, softened

  5. 1 cup frozen whipped topping, thawed

  6. 1 3/4 cups coarsely crushed malted milk balls

  7. Frozen whipped topping, thawed

  8. Coarsely crushed malted milk balls,

Instructions Jump to Ingredients ↑

  1. Slice pound 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.

  2. 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.

  3. 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.

  4. Top ice cream with remaining pound cake slices; press down firmly. Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours.

  5. 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.


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