|I forgot to mention he's also the boys' jungle gym!|
Ice Cream Cake
1 pkg. Betty Crocker chocolate with peanut butter chips cookie mix
1/3 c. oil
2 T. water
Hot fudge topping
Reese's PB cups
Preheat oven to 350 degrees. Mix all ingredients and press 2/3 into a greased 9-inch springform pan. Spread remaining dough on greased cookie sheet and bake both for 12 minutes. Allow to cool. Spread crust with hot fudge and chopped PB cups (the amount you use is up to you - I think I used 5 fun size candy bars)
2 1/2 c. vanilla ice cream, softened
1/2 c. caramel ice cream topping
1/3 c. peanut butter
1/3 c. dry roasted peanuts, chopped
Mix caramel and peanut butter, and fold into ice cream. Spread over cooled crust and sprinkle with peanuts. Freeze until solid - at least 2 hours.
2 1/2 c. chocolate ice cream, softened
Crumbled cookie from earlier
Mix ice cream with the chocolate peanut butter cookie baked during the first layer. Spread the chocolate ice cream over the vanilla and freeze again.
8 oz. container Cool Whip
3/4 c. powdered sugar
Peanut butter cups
Mix Cool Whip with powdered sugar to stiffen, then spread or pipe on top of ice cream. Sprinkle with peanuts and chopped peanut butter cups. Freeze overnight if possible, or at least 2 hours, and eat up!