Peanut-Butter-Swirl Ice-Cream Cake

* Exported from MasterCook *

Peanut-Butter-Swirl Ice-Cream Cake

Recipe By : Family Circle - 9/1/97
Serving Size : 16 Preparation Time :0:25
Categories : Not Sent

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 gal vanilla ice cream
24 cream-filled chocolate sandwich cookies
5 tbsp butter -- melted
29 chocolate-dipped wafer cookies
2/3 c peanut butter (not reduced fat)
1/4 c honey
2 tbsp vegetable oil
1/2 c bottled hot fudge sauce

Remove ice cream from freezer 30 minutes before using. Place chocolate
sandwich cookies in food processor. Whirl until crumbed. Add butter.
Whirl until combined.

Stand wafer cookies around inside edge of 9-inch springform pan.
Reserve 3/4 cup of chocolate crumb mixture. Spoon remaiing crumb
mixture into pan; press evenly over bottom.

Stir peanut butter, honey and oil in small dish until blended. Place
softened ice cream in large bowl. Drizzle about half of peanut butter
mixture onto ice cream; fold together to swirl.

Spoon half of the ice cream mixture into the prepared pan; spread
level. Sprinkle evenly with remaining chocolate cookie crumb mixture,
pressing mixture down with back of spoon.

Spoon on remaining ice cream; spread level. Place the cake on a baking
sheet and place in freezer. Freeze until cake is solid, at least 6
hours or overnight.

To serve, stir fudge sauce in glass measure to loosen, but do not warm.
Spoon remaining peanut butter in blobs over top of cake along with blobs
of fudge topping. Swirl together with the tip of a knife. Let stand
for 10 minutes.

Slice cake into wedges.

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