Description
A delicious layered dessert combining chocolate cookie crust, creamy peanut butter ice cream, and whipped cream topped with fudge sauce and mini peanut butter cups.
Ingredients
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 1 quart vanilla ice cream, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 cup mini peanut butter cups, chopped
- 1 cup fudge sauce, warmed
Instructions
- Preheat your oven to 350°F. In a medium bowl, combine chocolate cookie crumbs and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form a crust. Bake for 10 minutes, then let it cool completely.
- In a large mixing bowl, beat together the softened vanilla ice cream and peanut butter until smooth and creamy. Pour the mixture over the cooled cookie crust and spread it evenly. Freeze for at least 2 hours or until firm.
- In another bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Gently fold in the chopped mini peanut butter cups.
- Once the ice cream layer is firm, spread the whipped cream mixture over the top. Drizzle the warmed fudge sauce over the whipped cream layer.
- Cover the dish with plastic wrap and freeze for an additional 2 hours or until ready to serve.
- To serve, cut into squares and enjoy!
Notes
- For a chocolate lover’s twist, use chocolate ice cream instead of vanilla.
- Add layers of crushed Oreos or additional toppings like whipped cream or chocolate shavings for extra texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg