Frozen Chocolate-Covered Cappucino Crunch Cake

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)

Directions

1. 1

   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.

2. 2

   Set remaining slices aside.

3. 3

   Bring cream just to a boil in a medium saucepan. Remove from heat.

4. 4

   Add milk chocolate morsels; let stand 5 minutes. Whisk until well combined and smooth.

5. 5

   Pour half of the chocolate mixture over pound cake in pan,spreading evenly to with 1/4 inch of edege of pan.

6. 6

   Cover; freeze for 1 1/2 hours or until chocolate is set.

7. 7

   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.

8. 8

   Cover; freeze until ice cream is firm, about 2 hours.

9. 9

   Top ice cream with remaining pound cake slices; press down firmly.

10. 10

    Spread remaining chocolate mixture over pound cake. Cover; freeze at least 6 hours.

11. 11

    To serve, remove sides of pan. Garnish with additional whipped topping and sprinkle with crushed malted milk balls if desired.

12. 12

    To cut cake easily, run a knife under hot water and dry with a paper towel before slicing.