Banana-Toffee Ice Cream Cake

1 chocolate pound cake (15 to 16 oz.)
3 medium bananas, cut into 1/4-inch-thick slices
1/4 C. bottled caramel topping (squeeze bottle)
1 1/2 quarts (3 pints) butter-pecan ice cream
3 chocolate-covered toffee bars (about 1.4 ounces each), coarsely chopped

Garnishes:
Whipped cream chopped toffee bars
Caramel topping

Trim the ends off pound cake. Cut the cake into 12 slices, each 1/2 inch thick. Cut a pie-shaped wedge, 2 inches across the top, from each slice. Wrap the wedges in plastic wrap and reserve.

Cover the bottom of an 8-inch springform pan with the remaining cake pieces, pressing them together to make an even layer with no gaps. (You may not need all the cake.)

Scatter the bananas over the cake in the pan, then drizzle with the caramel sauce. Cover and freeze until the bananas are firm, about 1 1/2 hours.

Soften 1 1/2 pints of the ice cream and spread evenly over the bananas. Sprinkle with the chopped toffee bars, cover and freeze until the ice cream is firm, at least 1 1/2 hours. Soften the remaining ice cream and spread over the toffee layer. Freeze until firm, about 1 hour.

Arrange the reserved cake wedges, points toward the center, over the ice cream layer. Cover and freeze for at least 5 hours or up to 5 days.

To serve, remove the sides of the pan and set the cake on a serving plate. Decorate the cake with the garnishes.