Recipes: appetizing Vanilla / Peanut Butter Ice Cream Cake with a Crispy Crust and Whipped Cream Topping With Creamy Crispy Chicolate Bark

Vanilla / Peanut Butter Ice Cream Cake with a Crispy Crust and Whipped Cream Topping With Creamy Crispy Chicolate Bark.

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You can cook Vanilla / Peanut Butter Ice Cream Cake with a Crispy Crust and Whipped Cream Topping With Creamy Crispy Chicolate Bark using 13 ingredients or less. Here is how you cook that.

Materials of Vanilla / Peanut Butter Ice Cream Cake with a Crispy Crust and Whipped Cream Topping With Creamy Crispy Chicolate Bark

1. Provide of For Crust.
2. Prepare 2 cups of cocoa krispies cereal.
3. You need 6 tablespoons of creamy peanut butter.
4. Prepare 1/3 cup of semisweet chocolate chips.
5. Provide of For Ice Cream Filling.
6. You need 1 quart of vanilla ice cream.
7. Provide 1 quart of peanut butter ice cream.
8. You need of For Whipped CreamTopping.
9. Prepare 1 cup of cold heavy whipping cream.
10. Prepare 3 tablespoons of confectioner's sugar.
11. Provide 1 teaspoon of vanilla extract.
12. You need of Garnish.
13. Prepare as needed of Creamy Caramel Chocolate Crispy Bark, recipe in my profile.

These recipes cook in about 60 minutes from start to finish, and 19 strides. Get ready to take these recipes to get you by means of a concerned back-to-school season!. Here guides how you make that.

Vanilla / Peanut Butter Ice Cream Cake with a Crispy Crust and Whipped Cream Topping With Creamy Crispy Chicolate Bark instructions

1. Make crust.
2. Spray 9 inch springform pan with non stick spray.
3. Place cocoa krispies in a bowl.
4. Melt peanuut butter and chocolate chips either on stove top or in microwave until smooth.
5. Pour chocolate peanut butter mixture over cocoa krispies and gently coat cereal.
6. When cool enough to handle press into prepared oan and freeze.
7. Prepare Ice Cream Filling.
8. Soften vanilla ice cream just until spreadable. Spread in frozen crust, refreeze.
9. .
10. Soften peanut butter ice cream just until spreadable and spread over frozen vanilla.
11. Freeze until hard.
12. Make Whipped Cream Topping.
13. Beat cream until it has soft peaks.
14. Add confectioner's sugar and vanilla and beat until it holds it shape.
15. Remove sides of springform pan.
16. Spread whipped cream on top of peanut butter layer.
17. Garnish with the Creamy Caramel Chocolate Crispy Bark and return to freezer intil frozen.
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