Peanut Butter Ice Cream Cake

Peanut Butter Ice Cream Cake

  • 18 ounces graham crackers
  • 3/4 cup salted cocktail peanuts
  • 4 teaspoons butter or margarine, melted
  • 4 teaspoons granulated sugar
  • 1 quart vanilla ice cream, softened
  • 1/2 cup chunky-style peanut butter
  • Chopped salted cocktail peanuts
Process crackers and peanuts in a food processor or blender. Combine cracker crumbs, nuts, sugar and butter. Pat into a 9-inch square pan. Bake 8 minutes at 375 degrees F. Chill.

Mix ice cream and peanut butter on medium speed of an electric mixer until blended. Pour over chilled crust. Sprinkle with chopped peanuts. Freeze 6 hours or until firm.

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