The days are longer.
The temperatures are higher and my days are busier!
It sounds like the perfect time to make a yummy ice cream dessert!
But would you believe that we have never made the original?!
It was past time to try it.
And it was delicious!
Chocolate Peanut Butter Ice Cream Dessert
1 cup vanilla wafer crumbs
1/2 cup finely chopped peanuts
1/4 cup butter or margarine, melted
2 tablespoons powdered sugar
6 cups chocolate ice cream, softened, divided.
3 ounces cream cheese, softened
1/3 cup peanut butter, either crunchy or smooth
3/4 cup powdered sugar
1/4 cup milk
1/2 cup whipping cream, whipped (I cheated and used about 4 ounces of Cool Whip)
Line the bottom and sides of a loaf pan (9 inch x 3 inch x 5 inch) with heavy duty aluminum foil.
Combine the vanilla wafer crumbs, chopped peanuts, melted butter and 2 tablespoons of powdered sugar. Press half into the bottom of the foil lined pan. Freeze for 15 minutes.
Spread half of the ice cream over the crust and freeze for 1 hour.
(Here’s a hint for the ice cream: a half-gallon carton is the perfect size! Open it up lengthwise and cut the rectangle of ice cream in half. Then cut one of the halves into thirds and squish them into the loaf pan. Put the rest of the ice cream in the freezer till later.)
Meanwhile, for the filling, beat cream cheese and peanut butter in a mixing bowl. Add powdered sugar and milk. Mix well. Fold in whipped cream.
Spread over the ice cream and freeze for 1 hour or until firm.
Spread with remaining ice cream – the pan will be very full. (Just cut the remaining half of the carton of ice cream into thirds and start squishing it in!) Press the remaining crumb mixture on top. Cover and freeze for several hours of overnight.
Remove from the freezer about 10 minutes before serving. using the foil, remove the loaf from the pan and discard the foil.
Cut into pieces with a serrated knife. It should yield 10-12 large slices, or 15 smaller ones.