Reese’s Butterfinger Ice Cream Cake

Leave both ice creams at room temperature until melted almost completely.

Crush the Peanut Butter Oreos and line the bottom of a 9-inch non-stick springform pan with the crumbs. (If you’d prefer a thinner cake-bottom, leave some of the crushed Peanut Butter Oreos aside. They can be used elsewhere in the cake). Firmly pack the Oreos into the pan.

Separate the regular flavored Oreo cookies from the filling. Take the cookie parts and crumble them finely. Line the sides of the springform pan with the cookie crumbs(you may need to mix the cookies with a few tablespoons of water, oil, or melted butter to get them to stick to the pan).

Take the melted chocolate ice cream and mix in 1/2 cup of the crushed Butterfingers. If you have remaining Oreo crumbles, mix them in, too. Pour this mixture into the pan. Freeze until solid.

Spread the peanut butter on top of the now-frozen chocolate layer. Drizzle 3 or 4 tablespoons of the hot fudge on top of this. Re-freeze until solid.

Pour and spread melted vanilla ice cream on top of the cake. Re-freeze until solid.

Melt the rest of the hot fudge sauce for a few seconds in the microwave and spread on top of the frozen cake (do this quickly- the fudge will melt the ice cream). Place back in the freezer for 10 minutes.

Unwrap and cut mini Reese’e Cups in half and line the top of the cake on the outer rim. Spread the remaining crushed Butterfingers on the rest of the top of the cake. Re-freeze until ready to eat.

Note: as a precuation before removing the cake from the springform pan, I ran a knife around the edges to ensure the removal of the pan would not take any of the Oreo siding with it.

Enjoy!