Peanut Butter Swirl Ice Cream Torte

Servings: 12


Ingredients:

3 cups peanut butter sandwich cookie crumbs (about 20 cookies)
6 tablespoons butter, melted
5 medium bananas, sliced 1/2 inch thick
1 jar (18 to 19 ounces) hot fudge topping, heated
1/2 gallon vanilla ice cream
1 cup peanut butter
1/3 cup honey
1/4 cup chopped peanuts

Cooking Directions:

Combine crumbs and butter; mix well. Press onto bottom of 13x9 inch pan. Place banana slices over crust; top with 1 1/4 cups topping, spreading to cover bananas. Freeze 1 hour or until firm. Scoop ice cream into large bowl; let soften slightly. Combine peanut butter and honey; mix well. Fold peanut butter mixture into ice cream; do not mix completely. Spoon over hot fudge layer; smooth to form even layer. Drizzle remaining topping over ice cream; sprinkle with peanuts. Freeze overnight.

User Rating
Sign in to rate / review recipe
My Recipe Box
Sign in or register to add this to your recipe box or to view your recipe box.


Reviews

Did you try this recipe?  Please sign in and provide a review.