Frozen Chocolate Cappuccino Crunch Cake

• 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 packge
• 4 cups coffee ice cream softened, 1 quart
• 1 cup whipped topping, prepared frozen, thawed
• 1 3/4 cups malted milk balls coarsly crushed
• 1 x whipped topping, prepared frozen, thawed, optional
• 1 x malted milk balls coarsly crushed, optional

1. Created by Beth Royals of Richmond, VA.
2. Slice cake into 18 to 1/4 inch slices.
3. Place half of the slices on bottom of 9-inch springform pan; press down firmly.
4. Set remaining slices aside.
5. Bring cream just to a boil in medium saucepan.
6. Remove from heat.
7. Add milk chocolate morsels; let stand 5 minutes.
8. Whisk until well combined and smooth.
9. Pour half of the chocolate mixture over pound cake in pan, spreading evenly to within 1/4 inch of edge of pan.
10. Cover; freeze for 1 1/2 hours or until chocolate is set.
11. Combine softened ice cream and whipped topping in large bowl.
12. Fold in 1 3/4 cups crushed malted milk balls.
13. Spread over chocolate layer in pan.
14. Cover; freeze until ice cream is firm, about 2 hours.
15. Top ice cream with remaining pound cake slices; press down firmly.
16. Spread remaining chocolate mixture over pound cake.
17. Cover; freeze at least 6 hours.
18. To Serve:
19. To serve, remove sides of pan.
20. Garnish with additional whipped dessert topping and sprinkle with crushed malted milk balls, if desired.
21. To cut cake easily, run a knife under hot water and dry with a paper towel before making slices.

frozen pound, heavy whipping cream, chocolate chips, coffee ice cream, whipped topping, milk, milk

Taken from recipeland.com/recipe/v/frozen-chocolate-cappuccino-cru-50032 (may not work)