CHIPS AHOY! Peanut Butter Ice Cream Cake

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CHIPS AHOY! Peanut Butter Ice Cream Cake
CHIPS AHOY! Peanut Butter Ice Cream Cake

TIPS :
Size Wise

  • Balance out your food choices throughout the day so you can enjoy a slice of this frozen cake.

How to Soften and Spread the Ice Cream into Prepared Pan

  • Remove ice cream from freezer 10 min. before using to soften slightly. Remove ice cream from container; place on cutting board. Cut into slices, then place in prepared pan and press to form even layer.

Variation

  • Prepare dessert in 9-inch square pan instead of the round pan.

INGREDIENTS :

  • 1 pkg. (13 oz.) CHIPS AHOY! Cookies, divided
  • 1 container (1.5 qt.) peanut butter ripple ice cream, softened
  • 1 Tbsp. creamy peanut butter
  • 1 Tbsp. chocolate sauce

INSTRUCTIONS :

  1. LINE 9-inch round pan with plastic wrap; stand 12 cookies, top sides out, around edge of prepared pan. Chop remaining cookies.
  2. SPREAD half the ice cream onto bottom of prepared pan; top with half the chopped cookies.
  3. Repeat layers.
  4. Freeze 4 hours or until firm.
  5. UNMOLD dessert onto plate just before serving; discard plastic wrap.
  6. Microwave peanut butter in microwaveable bowl on HIGH 10 sec. or until softened.
  7. Drizzle peanut butter, then chocolate sauce over dessert.

You can find complete recipes of this CHIPS AHOY! Peanut Butter Ice Cream Cake in snackworks.com

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