Peanut Butter-fudge Ice Cream Sandwich Cake

Peanut Butter-fudge Ice Cream Sandwich Cake like Ice Cream Sandwiches, Jif Creamy Peanut Butter, Powdered Sugar, Smuckers® Hot Fudge Topping, Frozen Whipped Topping, Salted Peanuts

The ingredient of Peanut Butter-fudge Ice Cream Sandwich Cake

1. 24 ice cream sandwiches frozen rectangular, 3.5 oz. each
2. 1 cup Jif Creamy Peanut Butter
3. 1/4 cup powdered sugar
4. 12 ounces Smuckersu00ae Hot Fudge Topping
5. 8 ounces frozen whipped topping thawed
6. 1 cup salted peanuts chopped

The instruction how to make Peanut Butter-fudge Ice Cream Sandwich Cake

1. UNWRAP ice cream sandwiches. Arrange enough sandwiches in bottom of 13 x 9-inch baking dish to form an even layer, cutting sandwiches as necessary to fit.
2. MICROWAVE peanut butter in medium microwave-safe bowl on HIGH 45 to 60 seconds or until slightly melted. Whisk in powdered sugar until smooth. Drizzle over ice cream sandwich layer; spread evenly.
3. TOP with additional ice cream sandwiches to form an even layer.
4. MICROWAVE fudge topping according to label instructions. Stir. Spread over ice cream sandwich layer. Freeze until topping is set.
5. SPOON whipped topping over fudge layer; spread evenly. Sprinkle with peanuts. Cover tightly with foil and freeze until firm, at least 3 hours. Remove from freezer about 10 minutes before serving.

Nutritions of Peanut Butter-fudge Ice Cream Sandwich Cake

@type: NutritionInformation
@type: 130 calories
@type: 7 grams
@type: 10 grams
@type: 1 grams
@type: 5 grams
@type: 3 grams
@type: 75 milligrams
@type: 5 grams