1 (10 3/4 oz.) frozen loaf pound cake
1 (1/2 gal.) brick style peppermint ice cream
2 (2 oz.) pkg. cream cheese
1/4 c. butter
1 tsp. vanilla
3 c. sifted powdered sugar
Crushed peppermint candies
Dairy whipped topping

With a serrated knife, slice cake horizontally into fourths. Halve ice cream lengthwise; freeze 1/2 for another use. Cut remaining ice cream lengthwise into two 1 inch thick slices. Place 2 of the cake slices on baking sheet. Top each cake slice with 1 of the ice cream slices. Top with remaining cake slices. Place in freezer.

In a small mixing bowl beat cream cheese, butter and vanilla on medium speed for 30 seconds or until fluffy. Gradually add powdered sugar, beating until smooth. Spread or pipe over tops and sides of tortes. Sprinkle with crushed candies. Freeze until firm. Place tortes in moisture and vapor proof containers. Seal and freeze up to 6 months. NOTE: The torte can also be piped with dairy whipped topping instead of the cream cheese mixture and sprinkled with crushed candies.