Peanut Butter Ice Cream Cake

Ingredients:

CRUST:

1 package chocolate wafer cookies (9 ounces)

6 tablespoons unsalted butter, melted

CAKE LAYERS:

2 cup Reese's peanut butter cups, chopped and frozen

2 tubs of ice cream - peanut butter flavoured and chocolate flavoured

Smuckers magic shell topping

TOPPINGS:

Whipped Cream or cool whip for decorations 

Peanut butter cups, chopped

Directions:

Grease a 9-inch springform pan with baking spray and line with parchment circle. Grease parchment. In a food processor, combine wafer cookies and melted butter. Pulse until cookies are finely ground. Transfer cookie mixture to the prepared pan and press evenly and firmly into the bottom. Freeze the pan for about 30 mins until the crust sets.

In the meantime, take half of the ice cream out of the freezer and let sit at room temperature to soften.

When ready to assemble, work quickly. Transfer half of the ice cream to a medium bowl and mix until spreadable, You do not want it to be melted, just workable. Spread over the prepared crust. Top first layer with chopped peanut butter cups and place the pan in freezer until set, about 30 minutes. Meanwhile, take the second half of the ice cream out and let sit at room temperature to soften. When soft, mix again until spreadable. Add second layer of ice cream on top of peanut butter cups and spread into an even layer. Add the whole bottle of smuchers - this will add a crunchy lawyer underneath the whip cream :).  Firmly wrap the top with plastic wrap and let cake freeze completely for several hours to overnight.

Before serving, run a hot knife along the edges and release from springform pan. Decorate with whipped cream or cool whip. Top with peanut butter cups. Enjoy!