Peanut Butter Chocolate Ice Cream Cake
Layers of ice cream sandwiches, whipping topping, peanut butter cups, peanut butter, chocolate sauce and peanuts make for the dreamiest, most decadent frozen dessert!
Ingredients
- 24 vanilla ice cream sandwiches
- 16 oz Cool Whip topping
- 1 1/2 cups chocolate or hot fudge sauce, slightly warmed
- 1 1/2 cups peanut butter, slightly warmed
- 12 Reese's peanut butter cups, coarsely chopped
- 2/3 cup dry roasted salted peanuts
- 1/4 cup chocolate sprinkles
Instructions
- Place 12 ice cream sandwiches in a 9x13 baking dish. Some will need to be broken in half to fit. Add half of the Cool Whip then spread over evenly. Drizzle 3/4 cup of the chocolate sauce and 3/4 cup peanut butter. Sprinkle with half of the peanut butter cups and half of the peanuts.
- Repeat layers using up remaining ingredients plus add the chocolate sprinkles last. Place leveled in the freezer for at least 3 hours before serving.
Notes
- I do not recommend using Hershey's Syrup. The chocolate sauce needs to be thicker. Torani and Ghirardelli brands make great sauces. Or use any type of hot fudge sauce.
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