ice cream lasagna

How To Make ice cream lasagna

• 1

  Line the bottom of a 9x13" pan with 12 ice cream sandwiches.
• 2

  Open the jar of peanut butter, place in microwave oven and microwave on low power for about 30 seconds at a time, until the peanut butter is warm and spreads easily. Spread HALF the peanut butter over the layer of ice cream sandwiches.
• 3

  Mix the instant chocolate pudding mix into the whipped topping; spread half the mixture over the peanut butter layer. Spread HALF the chopped peanut butter cups over the whipped topping layer.
• 4

  Remove tops of the hot fudge and caramel topping jars and microwave on low power for about 10 seconds at a time just until the toppings are warmed and liquid. Drizzle HALF the hot fudge and caramel sauces over the peanut butter cups.
• 5

  Repeat the layers, starting with the remaining ice cream sandwiches, followed by remaining peanut butter, whipped topping mix, peanut butter cups, hot fudge and caramel sauces.
• 6

  Freeze the dessert until solidly frozen -- 1 to 2 hours.
• 7

  NOTE: Use the smaller ice cream sandwiches. If you use something like Fat Boys they will be too large. I have used the mini peanut butter cups in this and also Reese's Pieces. They are less messy than cutting up the full-size bars.
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