Peanut Butter Swirl Ice Cream Torte

Servings: 12


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.

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