1 1/2 cups white sugar
1/4 cup light rum
2 1/2 cups whipping cream
3 eggs
6 (1 ounce) squares semisweet chocolate
1/4 cup milk
1 teaspoon vanilla extract
In a large bowl, mix sugar, light rum and whipping cream. Stirring well, fold in eggs. Pour mixture into a 1 quart serving container, shaking. Chill at least 4 hours before serving.
To make the filling and frosting: Melt chocolate and remove the seeds and small pieces of chocolate from the chocolate package. Melt chocolate into small pieces, spreading evenly over the frosting. Fill one portion of the HERSHEY'S chocolate layer, one-half inch thick. Place one ice cream cone on top of the frosting. Place remaining ice cream on top ice cream. Chill until serving time. Refrigerate leftover ice cream.