I posted this recipe 2 1/2 years ago (dear Lord, has it been that long?), but Scott made it two weekends ago and I thought it might be nice to share again. It's our #1 go-to dessert.
I apologize that THIS is the only picture I have. You see, Scott made it to take to a friend's birthday dinner. I knew better than to ask if I could cut it before we left the house. A cross-section picture of this beautiful layered dessert would be a nice addition here, don't you think? I guess we'll never know.
Chocolate Peanut Butter Ice Cream Cake
1/2 gallon (1.5 quarts) peanut butter ice cream, softened
1 container of Cool Whip
1/4 cup of peanut butter
1 bag of Reeses' miniatures, crushed
1 package of Peanut Butter Oreos, crushed
2 T. melted butter
Hot fudge, for drizzling (Reeses' Peanut Butter syrup also works well for this if you can find it)
Crush the Oreos using a Ziploc bag and a pot or rolling pin. Mix them with the melted butter and press into the bottom of an 13x9 pan. Freeze for 20 minutes.
In a mixing bowl, stir together the softened ice cream and Cool Whip. Stir in the peanut butter.
Pour the softened ice cream mixture into the pan. Freeze for another 20-30 minutes.
Crush the Reeses' cups and melt the hot fudge.
Drizzle the fudge and sprinkle the crushed Reeses' cups over the cake. Freeze for another 20 minutes (..or actually for as long as you'd like.)