Pudge's Peanut Butter Cup Ice Cream "cake"
Total Time: 45 mins
Preparation Time: 45 mins
Ingredients
- 2 cups peanut butter
- 2 cups graham crackers, crushed
- 3/4 cup powdered sugar
- 1/2 cup corn syrup
- 1 (16 ounce) container icing, fudge
- 1/2 gallon chocolate ice cream, partially thawed
- 1 (8 ounce) cool whip
- 12 peanut butter cups, crushed
Recipe
- 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 spread the icing on top of the crust. (if the icing is stiff, you can microwave it for 15 seconds to soften.).
- 3 fold the cool whip into the softened ice cream and spread on top of the icing.
- 4 freeze overnight.
- 5 before serving, sprinkle crushed peanut butter cups on top.
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