Frozen Chocolate Cappuccino Crunch Cake

Frozen Chocolate Cappuccino Crunch Cake

9 hrs Prep: 1 hrs Cook: 0 min.

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 package

4 cups coffee ice cream softened, 1 quart

1 cup whipped topping, prepared frozen, thawed

1 3/4 cups malted milk balls coarsely crushed

1x whipped topping, prepared frozen, thawed

1x malted milk balls coarsely crushed

Directions

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.