Caramelized Heath Bar Coffee Ice-Cream Cake

• 16 ounces poundcake
• 1/2 gallon coffee ice cream
• 8 ounces caramel sauce
• 6 ounces Heath candy bars
• graham cracker (I used 1/3 of the box)
• 1/4 cup butter
• Cool Whip (I used the low-fat one and kept it in the fridge)

1. For crust, heat butter in pan mix in crushed graham crackers.
2. Pour mixture in 9" pan and press down firmly.
3. Slice pound cake into chunks and start the cake with one thin layer of pound cake chunks on top of crust.
4. For ice cream layer, mix crushed heath bars into ice cream (reserve some for garnish) and then stir in caramel sauce.
5. Spoon 1/3rd of ice cream mixture on top of pound cake layer.
6. Repeat layering of ice cream mixture and pound cake until ingredients are gone.
7. Put pan in freezer for several hours or overnight.
8. Once frozen, take cake out of pan and frost with a coat of cool whip. Sprinkle the remaining heath bars on top.

poundcake, coffee ice cream, caramel sauce, graham cracker, butter, kept

Taken from www.food.com/recipe/caramelized-heath-bar-coffee-ice-cream-cake-313665 (may not work)