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Peanut Butter Ice Cream Cake
18 ounces Graham crackers
3/4 cup salted cocktail peanuts
4 teaspoons butter or margarine, melted
4 teaspoons granulated sugar
1 quart vanilla ice cream, softened
1/2 cup chunky-style peanut butter
Chopped salted cocktail peanuts
Process crackers and peanuts in a food processor or blender.
Combine cracker crumbs, nuts, sugar and butter. Pat into a 9-inch square pan.
Bake for 8 minutes at 375 degrees F.
Mix ice cream and peanut butter on medium speed of an electric mixer until blended. Pour over chilled crust.
Sprinkle with chopped peanuts.
Freeze for 6 hours or until firm.
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