Wednesday, November 3, 2010

Peanut Butter Fudge Ice Cream Cake

  • 1 (16 ounce) can chocolate hot fudge ice cream topping
  • 3/4 cup peanut butter
  • 19 ice cream sandwiches
  •  1 (12 ounce) container frozen whipped topping, thawed
  • 1 cup salted peanuts or maybe candy bar pieces
  1. Pour the chocolate fudge into a medium microwave safe bowl and microwave until fudge softened to a runny consistence. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
  2. Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.

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