CHIPS AHOY! Peanut Butter Ice Cream Cake
Prep time15 min
Total time4hr 15min
ServingsMakes 12 servings.
Ingredients
- 1 pkg. (13 oz.) CHIPS AHOY! Cookies, divided
- 1 container (1.5 qt.) peanut butter ripple ice cream, softened
- 1 Tbsp. creamy peanut butter
- 1 Tbsp. chocolate sauce
Preparation
- Line 9-inch round pan with plastic wrap; stand 12 cookies, top sides out, around edge of prepared pan. Chop remaining cookies.
- Spread half the ice cream onto bottom of prepared pan; top with half the chopped cookies. Repeat layers. Freeze 4 hours or until firm.
- Unmold dessert onto plate just before serving; discard plastic wrap. Microwave peanut butter in microwaveable bowl on HIGH 10 sec. or until softened. Drizzle peanut butter, then chocolate sauce over dessert.
Recipe Tips
- Size Wise
Balance out your food choices throughout the day so you can enjoy a slice of this frozen cake. - How to Soften and Spread the Ice Cream into Prepared Pan
Remove ice cream from freezer 10 min. before using to soften slightly. Remove ice cream from container; place on cutting board. Cut into slices, then place in prepared pan and press to form even layer. - Variation
Prepare dessert in 9-inch square pan instead of the round pan.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 330 |
| % Daily Value* | |
| Total fat 18g | |
| Saturated fat 7g | |
| Trans fat 0.5g | |
| Cholesterol 25mg | |
| Sodium 190mg | |
| Carbohydrate 37g | |
| Dietary fiber 2g | |
| Total sugars 22g | |
| Protein 6g | |
| Vitamin A | 6 %DV |
| Vitamin C | 0 %DV |
| Calcium | 6 %DV |
| Iron | 4 %DV |
