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Chocolate Crunch Peanut Butter Ice Cream Cake

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Rate this recipe 4.4/5 (5 Votes)
Chocolate Crunch Peanut Butter Ice Cream Cake 1 Picture

Ingredients

  • 2/3 of a package Oreo chocolate sandwich cookies
  • 1-1/2 cups milk chocolate chips
  • 2 tablespoons butter
  • 1 tablespoon flavorless vegetable oil
  • 1 cup powdered sugar
  • 1/2 cup peanut butter
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup peanut butter
  • 1/2 cup powdered sugar
  • 1 (3 ounce) package instant vanilla pudding mix
  • 1-1/2 cups milk
  • 1 (8 ounce) container Cool Whip, thawed
  • 1/2 cup hot fudge sauce, warmed in microwave if necessary

Details

Servings 12
Preparation time 20mins
Cooking time 25mins
Adapted from busycooks.about.com

Preparation

Step 1

Preparation

Crush the sandwich cookies (I choose the type with the chocolate filling for more flavor) until the particles are no larger than 1/4" in diameter. Melt the chocolate chips, butter, and oil in a small bowl. Stir the melted chocolate mixture into the cookie mixture, then spread everything on some parchment paper to cool. You may need to refrigerate this mixture to get it to harden. Break into small pieces.

In a small bowl, combine 1 cup powdered sugar and 1/2 cup peanut butter until crumbly. Set aside.

In a large bowl, beat the cream cheese with 1/2 cup peanut butter and 1/2 cup powdered sugar until smooth. 

In a small bowl, combine the pudding mix with the milk and mix well.

Gradually beat the pudding into the cream cheese mixture until smooth. Fold in the Cool Whip. Then fold in all but 1/2 cup of the peanut butter crumbles.

Using a 9" springform pan, place 1/2 of the chocolate crunch in the bottom. Drizzle with half of the fudge sauce, then top with half of the peanut butter mousse. Top with the remaining chocolate crunch, remaining fudge sauce, then remaining peanut butter mousse. Top with the remaining peanut butter crumbles. 

Freeze until firm. For easier slicing, let the stand at room temperature for 20 minutes. Because this isn't made from ice cream, the mousse mixture will stay firm even if the dessert thaws completely. Store leftovers in the freezer.

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