Ice-Cream Torte

Ingredients

• 1 10 3/4-ounce frozen loaf pound cake
• 1 pint peppermint, cherry, or chocolate ice cream
• 1 3-ounce package cream cheese
• 2 tablespoons margarine or butter
• 1/2 teaspoon vanilla
• 1 1/2 cups sifted powdered sugar
• 1/4 cup crushed striped round peppermint candies, crushed chocolate-covered English toffee, or chopped nuts

Instructions

1. For torte, with a serrated knife, slice pound cake horizontally into two layers.
2. In a chilled mixing bowl stir ice cream just soften. Place bottom cake layer on a baking sheet. Spread ice cream over cake. Top with remaining cake layer. Place torte in freezer.
3. For frosting, in a small mixing bowl beat cream cheese, margarine or butter, and vanilla with an electric mixer on medium speed for 30 seconds or till fluffy. Gradually add powdered sugar, beating till smooth.
4. Remove torte from the freezer. Trim ice cream to cake edge, if necessary. Pipe or spread frosting over top and sides of torte. Freeze torte till firm.
5. Place frozen torte in a moisture- and vaporproof container. Seal and label. Freeze torte for up to 6 months.
6. To serve, remove torte from freezer and let stand, covered, at room temperature for 10 minutes. Unwrap and place on a serving platter. Sprinkle with crushed peppermint, crushed toffee, or chopped nuts.