Reese’s Peanut Butter Cup Ice Cream Cake
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Reese's Peanut Butter Cup Ice Cream Cake
This Reese's Peanut Butter Cup Ice Cream Cake has a peanut butter cookie bottom, topped with hot fudge, slathered with Reese's Peanut Butter Cup Ice Cream, topped with MORE hot fudge and sprinkled with mini Reeses cups!
Ingredients
- 1 package of ready to mix peanut butter cookie mix
- (I used Betty Crocker)
- Or you can use your own recipe
- 1 jar of hot fudge ice cream topping
- 1.5 quart container of Reese's Peanut Butter Cup Ice cream
- 1 package of Reese's Peanut Butter Cup Minis
Instructions
Line the bottom of a spring form pan with parchment paper,
Mix cookie dough according to package instructions.
Press into the bottom of the pan, bake according to package directions.
Top with half of the hot fudge (warm in the microwave)
Scoop softened ice cream over the top.
Drizzle with remaining hot fudge and top with peanut butter cups.
Freeze for 24 hours.
Remove from pan and let sit for 15 minutes before cutting.
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 8109Total Fat: 474gSaturated Fat: 175gTrans Fat: 0gUnsaturated Fat: 271gCholesterol: 211mgSodium: 5437mgCarbohydrates: 888gFiber: 54gSugar: 757gProtein: 160g
Nutrition isn't always accurate.
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This is amazing! What a delicious looking dessert! So glad we can get peanut butter cups here now – I can make this! YAY!
What a beautiful cake….chocolate and peanut butter are the best combo ever!! MasterCakes
Thanks so much!!
I am the biggest fan of Reese’s pb cups. I have to say, I am in love with this cake. I would eat it every day if I could.