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Salted Pea-nutty Ice Cream Cake
Submitted by Adrienne Jacobs on August 13, 2012 in Desserts, Ice Cream
| Prep Time Cook Time |
Servings 10 | Difficulty Easy |
Ingredients
- 30 whole Chocolate Jo-Jo's Crushed (from Trader Joes, Or Oreos)
- ½ cups Chocolate Caramel Sauce (I Use Ghirardelli)
- 1 cup Salted Peanuts, Chopped, Plus Extra For Sprinkling On Top
- 1 cup Mini Peanut Butter Cups (I Use Trader Joe's)
- 1-½ quart Homemade Vanilla Frozen Yogurt (Or You Could Use Store Bought)
Preparation Instructions
Preheat oven to 400ºF.
In a 9-inch springform pan, press down Jo-Jo cookies. Bake for 10 minutes. Remove from oven and let cool.
Drizzle chocolate caramel over cookie crust. Top with 1/2 cup salted peanuts and 1/2 cup mini peanut butter cups. Spread 1/2 the frozen yogurt over.
Repeat layer: Add a drizzle of sauce, 1/2 cup peanuts, and 1/2 cup peanut butter cups. Top with the remaining frozen yogurt.
Drizzle the remaining sauce over the frozen yogurt. Sprinkle a few peanuts over the sauce.
Freeze at least 2 hours until complete set.
Note: You could use ice cream instead of frozen yogurt if you want to be really naughty.
