Pudge's Peanut Butter Cup Ice Cream "cake"

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“OMGoodness! This Ice Cream "Cake" will cure any sweet tooth! If you like Reese's Peanut Butter Cups, you'll love this treat! I have to give credit to Marg (CaymanDesigns) for her Peanut Butter Graham Cookies that inspired me to make this! Oh the things we can do with Peanut Butter! (Prep/Cooking time does not include freezing overnight.)”
READY IN:
45mins
SERVES:
18
YIELD:
1 "cake"
UNITS:
US

Ingredients Nutrition

Directions

  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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