Prep 15 mins
Cook 1 hr
This cake is a real favorite and oft requested dessert around here. I got the recipe from my friend Pat about 10 years ago, and I can't tell you how many times I have made it, always to rave reviews. Quick, easy and delicious, it is a winner all around.
- 1⁄4 cup corn syrup
- 2 tablespoons brown sugar
- 3 tablespoons margarine or 3 tablespoons butter
- 2 1⁄2 cups Rice Krispies
- 1⁄4 cup peanut butter
- 1⁄4 cup fudge sauce, for ice cream
- 3 tablespoons corn syrup
- 1 liter vanilla ice cream
- Bring corn syrup, sugar and butter to a boil over low heat, stirring occasionally.
- Remove from heat.
- Stir in rice crispies.
- Press into bottom of a 9 X 13-inch pan.
- Stir together peanut butter, fudge sauce and corn syrup.
- Spread half of this mixture over the crust.
- Freeze until firm.
- Spoon slightly softened ice cream into frozen crust.
- (IF you buy it in a block, this is easier, as you can just slice it and place it into the crust) Warm remaining topping and drizzle over top.
- Keep frozen until about 10 minutes before you want to serve it.
- Also good with strawberry jam drizzled over it as well.
- I garnish this with shaved chocolate, crushed peanuts,chopped maraschino cherries and marshmallow fluff.
- You could also add some sliced bananas just before serving and then it is just like a dressed up banana split!
Wow, a very rich ice cream cake yet perfect for a hot summer's day! I used Haagen Dazs ice cream, Belgian Chocolate and Cookies 'n' Cream mixed together. I found the fudge sauce/peanut butter mixture slightly hard to spread on top of the rice crispies as they all wanted to move around. Maybe the base should be chilled first for easier spreading? Other than that the recipe went as planned. Served with fresh sliced strawberries and raspberries spooned over. A real treat, great for a summer birthday! I reckon you could get at least 8 and as many as 12 servings out of this cake because it's so rich you only need a small piece.