MAKING

1. Cut frozen pound cake horizontally into 2 equal layers.

2. Place bottom layer on a 24x12-inch piece of aluminum foil.

3. Cut ice cream into 1-inch slices.

4. On the pound cake layer arrange ice-cream slices side by side.

5. Top with second cake layer and trim cake to fit, if necessary.

6. For frosting, fold the creme de menthe into whipped dessert topping.

7. Spread top and sides of cake with frosting mixture.

8. Place, uncovered in the freezer for 2 hours or till topping is frozen hard.

9. Remove torte from freezer.

10. Bring ends of foil up, double-fold over top, and fold in ends.

11. Return to freezer till ready to serve.

12. Store up to 2 weeks in freezer.

13. If desired, make small chocolate curls.

14. Also, cut 10 to 12 chocolate-mint wafers in half diagonally.

SERVING

15. Garnish torte with chocolate curls and wafer halves and serve.