Saturday, June 23, 2012
Reece's Peanut Butter Cup Ice Cream Cake
1 package Double Stuf Oreos, chopped
1 package Regular Oreos
6 tablespoons butter, melted
1 cup hot fudge topping (store bought or **see homemade recipe here)
Smucker's Magic Shell Chocolate Fudge
1 qt. Breyer's Reece's ice cream
1 qt. vanilla ice cream
1 cup Redi Whip
10 Reece's peanut butter cups (the bigger ones), chopped
Prepare a 9" spring form pan by locking a piece of parchment paper onto the base.
Dump the Oreo crumbs into a small bowl and add the melted butter. Stir until well combined. Pour the mixture into the spring form pan and spread them out over the entire base, firmly pressing them down to form a solid crust. Cover with tin foil and freeze for 10 minutes.
Remove from freezer and spread a thin layer of hot fudge over the Oreo crust. Line the circumference of the pan with the regular Oreo's. Cover with tin foil and return to the freezer for 15 minutes.
Meanwhile, empty the vanilla ice cream into a large bowl so it can get to room temperature. When it is easy to stir, spread it evenly into the spring form pan. Recover, and freeze for 30 minutes.
Add the Magic Shell topping and spread it evenly before it hardens! You can use as much or as little as you want, I use about half of the bottle. You know the drill--return to the freezer for 10 minutes while you soften the Reece's ice cream.
Once the Reece's ice cream is easy to stir, add to the cake and freeze for at least 4 hours. Overnight is best!
Before serving, drizzle the hot fudge sauce on top of the cake. Sprinkle the Reece's peanut butter cups on top of that and use the Redi Whip to pipe a border on the cake! Don't add the Redi Whip until RIGHT before serving so it doesn't melt!!! I learned that the hard way, as is evidenced in the picture above!