Peanut Butter Swirl Ice Cream Cake

Total Time: 6 hrs 25 mins Preparation Time: 25 mins Cook Time: 6 hrs

Ingredients

• 1/2 gallon vanilla ice cream
• 24 cream filled chocolate sandwich style cookies
• 5 tablespoons butter, melted
• 29 chocolate-dipped wafer cookies (you know those skinny wafer cookies that come in chocolate,vanilla & strawberry...only get "chocolat)
• 2/3 cup peanut butter (not reduced fat)
• 1/4 cup honey
• 2 tablespoons vegetable oil
• 1/2 cup bottled hot fudge

Recipe

• 1 remove ice cream from freezer 30 minutes before using.
• 2 place chocolate sandwich cookies in food processor.
• 3 whirl until crumbled,add butter, whirl until crumbled.
• 4 stand wafer cookies around inside edge of a 9 inch springform pan.
• 5 reserve 3/4 cup of chocolate crumb mixture,spoon remaining crumb mixture into pan;press evenly over bottom.
• 6 stir peanut butter,honey& oil in a small dish until blended.
• 7 place softened ice cream in lg.
• 8 bowl,drizzle about half of the peanut butter mixture onto ice cream,fold together to swirl.
• 9 (other half of peanut butter is reserved to use on top of cake when ready to serve.) spoon half of the ice cream mixture into prepared pan, spread level.
• 10 sprinkle evenly with remaining chocolate crumb mixture,pressing mixture down with the back of spoon.
• 11 spoon on remaining ice cream;spread level.
• 12 place the cake on a baking sheet and place in freezer.
• 13 freeze until cake is solid,at least 6 hours or overnight.
• 14 to serve:stir fudge sauce in glass measure to loosen,but do not warm.
• 15 spoon remaining peanut butter in blobs over top of cake along with blobs of fudge topping.
• 16 swirl together with the tip of a knife.
• 17 let stand for 10 minutes.
• 18 slice cake into wedges.