Pudge's Peanut Butter Cup Ice Cream "cake"
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
1 "cake"
- Serves:
- 18
ingredients
- 473.18 ml peanut butter
- 473.18 ml graham crackers, crushed
- 177.44 ml powdered sugar
- 118.29 ml white corn syrup
- 453.59 g container icing, Fudge
- 1892.5 ml chocolate ice cream, partially thawed
- 226.79 g Cool Whip
- 12 peanut butter cups, crushed
directions
- Mix the Peanut Butter, Graham Cracker crumbs, Powdered Sugar and Corn Syrup together and press into bottom of 13x15 pan (I use glass).
- Spread the Icing on top of the crust. (If the icing is stiff, you can microwave it for 15 seconds to soften.).
- Fold the Cool Whip into the softened Ice Cream and spread on top of the icing.
- Freeze overnight.
- Before serving, sprinkle crushed Peanut Butter Cups on top.
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RECIPE SUBMITTED BY
Where to begin? LOL! I love to cook and bake, however, I have a habit of not using measuring spoons... lil dash of this, lil dash of that...