Recipe By : Family Circle, 9/1/97
Serving Size : 16 Preparation Time :0:25
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 ga Vanilla ice cream
24 Cream-filled chocolate sandwich cookies
5 tb Butter -- melted
29 Chocolate-dipped wafer cookies
2/3 c Peanut butter (not reduced fat)
1/4 c Honey
2 tb Vegetable oil
1/2 c Bottled hot fudge sauce
Remove ice cream from freezer 30 minutes before using. Place
chocolate sandwich cookies in food processor. Whirl until crumbed.
Add butter. Whirl until combined.
Stand wafer cookies around inside edge of 9" springform pan. Reserve
3/4 cup of chocolate crumb mixture. Spoon remaining crumb mixture
into pan; press evenly over bottom.
Stir peanut butter, honey, and oil in small dish until blended. Place
softened ice cream in large bowl. Drizzle about half of peanut butter
mixture onto ice cream; fold together to swirl.
Spoon half of the ice cream mixture into the prepared pan; spread
level. Sprinkle evenly with remaining chocolate cookie crumb mixture,
pressing mixture down with back of spoon.
Spoon on remaining ice cream; spread level. Place the cake on a
baking sheet and place in freezer. Freeze until cake is solid, at
least 6 hours or overnight.
To serve, stir fudge sauce in glass measure to loosen, but do not
warm. Spoon remaining peanut butter in blobs over top of cake along
with blobs of fudge topping. Swirl together with the tip of a knife.
Let stand for 10 minutes.
