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Ingredientes
- 1/2 gal Vanilla ice cream
- 24 x Cream-filled chocolate sandwich cookies
- 5 Tbsp. Butter, melted
- 29 x Chocolate-dipped wafer cookies
- 2/3 c. Peanut butter (not reduced fat)
- 1/4 c. Honey
- 2 Tbsp. Vegetable oil
- 1/2 c. Bottled warm fudge sauce
Direcciones
- Remove ice cream from freezer 30 min before using. Place chocolate sandwich cookies in food processor. Whirl till crumbed. Add in butter. Whirl till combined.
- Stand wafer cookies around inside edge of 9-inch springform pan. Reserve 3/4 c. of chocolate crumb mix. Spoon remaiing crumb mix into pan; press proportionately over bottom.
- Stir peanut butter, honey and oil in small dish till blended. Place softened ice cream in large bowl. Drizzle about half of peanut butter mix onto ice cream; fold together to swirl.
- Spoon half of the ice cream mix into the prepared pan; spread level.
- Sprinkle proportionately with remaining chocolate cookie crumb mix, pressing mix down with back of spoon.
- Spoon on remaining ice cream; spread level. Place the cake on a baking sheet and place in freezer. Freeze till cake is solid, at least 6 hrs or possibly overnight.
- To serve, stir fudge sauce in glass measure to loosen, but don't hot.
- 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 min.
- Slice cake into wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 12 servings | |
| Calories 350 | |
| Calories from Fat 209 | 60% |
| Total Fat 23.85g | 30% |
| Saturated Fat 10.55g | 42% |
| Trans Fat 0.06g | |
| Cholesterol 51mg | 17% |
| Sodium 173mg | 7% |
| Potassium 265mg | 8% |
| Total Carbs 30.03g | 8% |
| Dietary Fiber 1.4g | 5% |
| Sugars 25.41g | 17% |
| Protein 6.29g | 10% |
