Enjoy my favorite Peanut Butter Ice Cream cake recipe. Vanilla ice cream, softened, Chunky-style peanut butter and Chopped Salted cocktail peanuts. Peanut butter combined with vanilla ice cream for a creamy delicious Ice Cream Cake.
18 ounces Graham crackers
3/4 cup Salted cocktail peanuts
4 tsp Butter or margarine, melted
4 tsp Granulated sugar
1 quart Vanilla ice cream, softened
1/2 cup Chunky-style peanut butter
1/2 cup Chopped Salted cocktail peanuts
Oven Temp ~ 375°
Baking Time ~
Pan Type ~ 9 inch square cake pan
In a food processor or blender, chop nuts and peanuts until fine, next crush graham crackers to fine crumbs.
Combine the cracker crumbs, cocktail peanuts, sugar and butter. Pat into a square cake pan.
Bake peanut butter cake crust for suggested time. Cool, then place into refrigerator to thoroughly chill.
Mix the vanilla ice cream and peanut butter on medium speed of an electric mixer until blended. Pour over chilled crust. Sprinkle with chopped peanuts. Freeze Peanut Butter Ice Cream Cake for 6 hours or until firm.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!