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chocolate & peanut butter ice cream cake

Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

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

yield serving(s)
prep time 20 Min
method Refrigerate/Freeze

Ingredients For chocolate & peanut butter ice cream cake

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

How To Make chocolate & peanut butter ice cream cake

  • 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.
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