Banana-Toffee Ice Cream Cake

1 chocolate pound cake (1lb.)

3 bananas

bottled caramel topping

1 1/2 qts. butter-pecan ice cream

3 chocolate covered toffee bars

whip cream

Garnish: more caramel syrup, chopped toffee bars

Trim off the ends of the pound cake. Cut the cake into 12 slices, each 1/2 inch thick. Cut a pie-shaped wedge from each slice. Reserve trimmings. Wrap wedges and set aside.

Cover the bottom of a 8 inch spring-form pan with the crumbs. Press them together to make an even bottom.

Scatter the bananas over the bottom. Drizzle with the caramel sauce. Cover and freeze until the bananas are frozen.

Spread 1/2 of the ice cream over the bananas. Sprinkle with the chopped toffee bars. Top with remaining ice cream. Freeze until firm. Arrange the cake wedges over the top of the ice cream, points toward the center. Freeze until solid.

To serve, remove sides from pan. Place cake on a serving plate. Decorate the cake with the garnishes.