Slice pound cake into 1/8 inch slices. Place half of the slices on bottom of a 9'' inch springform pan; press down firmly. Set remaining slices aside.

Bring Nestle Cream to a boil in medium saucepan. Remove from heat. Add milk chocolate morsels. Let stand for 5 minutes. Whish until well combined and smooth. Pour half of the chocolate mixture over pound cake in pan, spreading evenly to cover top of the pound cake. Cover, then freeze for 1 1/2 hours or until chocolate is set.

Combine softened Nestle Vanilla Ice Cream and whipped Nestle Cream in a large bowl. Fold in Kitkat. Spread over chocolate layer in pan. Cover then freeze until ice cream is firm, about two hours.

Top ice cream with remaining pound cake slices. Press down firmly. Spread remaining chocolate mixture over pound cake. Cover with foil and freeze at least 6 hours or overnight.