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    You are in: Home / Recipes / Pudge's Peanut Butter Cup Ice Cream "cake" Recipe
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    Pudge's Peanut Butter Cup Ice Cream "cake"

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    PeNutButerPudge's Note:

    OMGoodness! This Ice Cream "Cake" will cure any sweet tooth! If you like Reese's Peanut Butter Cups, you'll love this treat! I have to give credit to Marg (CaymanDesigns) for her Peanut Butter Graham Cookies that inspired me to make this! Oh the things we can do with Peanut Butter! (Prep/Cooking time does not include freezing overnight.)

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    Serves: 18



    Units: US | Metric


    1. 1
      Mix the Peanut Butter, Graham Cracker crumbs, Powdered Sugar and Corn Syrup together and press into bottom of 13x15 pan (I use glass).
    2. 2
      Spread the Icing on top of the crust. (If the icing is stiff, you can microwave it for 15 seconds to soften.).
    3. 3
      Fold the Cool Whip into the softened Ice Cream and spread on top of the icing.
    4. 4
      Freeze overnight.
    5. 5
      Before serving, sprinkle crushed Peanut Butter Cups on top.

    Ratings & Reviews:


    Nutritional Facts for Pudge's Peanut Butter Cup Ice Cream "cake"

    Serving Size: 1 (152 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 476.9
    Calories from Fat 255
    Total Fat 28.3 g
    Saturated Fat 10.9 g
    Cholesterol 20.2 mg
    Sodium 276.4 mg
    Total Carbohydrate 50.4 g
    Dietary Fiber 3.0 g
    Sugars 35.8 g
    Protein 11.3 g

    The following items or measurements are not included:


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