CHOCOLATE & PEANUT BUTTER ICE CREAM CAKE

Ellen Bales

By
@Starwriter

Saw this in my magazine from Kroger.
Photo: Kroger My Magazine
09-09-15


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Serves:

Makes 1 cake

Prep:

20 Min

Method:

Refrigerate/Freeze

Ingredients

½ c
hot fudge ice cream topping, warmed
8 oz
cool whip
1 small
pkg. chocolate pudding mix
8
peanut butter sandwich cookies, chopped and divided
1 box
vanilla ice cream sandwiches (12)
¼ c
rainbow sprinkles

Directions Step-By-Step

1
FOR THE FILLING: Place the hot fudge topping in a microwave-safe bowl on high in 10-second intervals until warm (not hot).
2
Add 1 cup Cool Whip and stir to combine. Add the pudding mix and stir vigorously until thoroughly combined, 1 to2 minutes. Fold in half of the chopped cookies.
3
On a long sheet of nonstick heavy-duty aluminum foil, place 4 of the ice cream sandwiches side by side. Layer about half of the filling on top of the sandwiches. Layer 4 more ice cream sandwiches on top of the filling, and then top with remaining filling. Top with the last 4 ice cream sandwiches.
4
Ice the cake on the sides and top with remaining Cool Whip. Scatter the sprinkles and remaining cookie crumbles over the top. Freeze overnight. Freeze any leftovers.

About this Recipe

Course/Dish: Cakes, Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: For Kids, Heirloom