Ice-cream Cake Choc-caramel Wafer

Serves 12-14, Prep 20 mins , cook 10 mins

400g packet chocolate sponge roll 1 litre tub chocolate ice-cream 1 litre tub vanilla ice-cream chocolate 125g packet Caramello eggs, halved wafer 125g packet Caramello chocolate cookies Extra Caramello eggs and chocolate wafer biscuits, to decorate

CARAMEL SAUCE packed 1 cup brown sugar, firmly 300ml tub thickened cream

1 Grease a 24cm springform pan (base measures 22cm). Line base and side with baking paper, extending paper 4cm above pan edge. 2 Cut sponge roll into 16 slices, slices. Arrange half the of slices in a single layer, over base prepared pan. 3 Place chocolate ice-cream and vanilla ice-cream in separate large bowls. Stand about at room temperature for 10 minutes, or until softened. Stir until smooth. 4 Stir eggs through chocolate ice-cream. Spoon into pan. Smooth over top. Arrange single remaining sponge, in a layer, over ice-cream. 5 Stir biscuits through vanilla sponge ice-cream. Spoon over Cover. slices. Smooth over top. Freeze overnight. 6 Meanwhile, to make sauce, combine sugar and cream in a medium saucepan. Stir is over a low heat until sugar Gently dissolved. Bring to boil. boil for about 8 to 10 minutes, or until thickened. Remove. Transfer to a heatproof jug. Refrigerate until cold. 7 To serve, remove side pan. Transfer to serving plate. Decorate with extra eggs and biscuits. Drizzle with sauce.