Source:

Darlene Stanley of Kouts, IN

Serves/Makes:16 servings

Ingredients

• 1/2 gallon (1.9 ltr) vanilla ice cream
• 24 cream-filled chocolate sandwich cookies(oreos)
• 5 tbsp (70 ml) butter, melted
• 29 chocolate-dipped wafer cookies
• 2/3 cup (150 ml) Regular peanut-butter (not low fat)
• 1/4 cup (60 ml) honey
• 2 tbsp (30 ml) vegetable oil
• 1/2 cup (125 ml) bottled hot fudge sauce

Preparation

• Remove ice cream from freezer about 30 minutes before using.
• Place chocolate sandwich cookies in food processor. Whirl until crumbed.
• Add butter. Whirl until combined.
• Stand wafer cookies around inside of 9-inch springform pan.
• Reserve 3/4 cup (175 ml) of chocolate crumb mixture.
• Spoon remaining crumb mixture into pan; press evenly over bottom.
• Stir peanut butter, honey and oil in a small dish until well blended. Place oftened ice cream in a large bowl.
• Drizzle about half of peanut butter mixcture onto ice cream; fold together to swirl.
• Spoon half of the ice cream mixture into prepared pan; spread level. Sprinkle evenly with remaining chocolate crumb mixture, pressing mixture down with the back of a spoon.
• Spoon on remaining ice cream; spread level.
• Place the cake on a baking sheet and place in freezer.
• Freeze until cake is solid, at least 6 hours; overnight is best.
• To serve, stir fudge sauce in glass measuring to loosen, but do not warm.
• Spoon remaining peanut butter in blobs over top of cake along with blobs of fudge topping. Swirl together with the tip of a knife.
• Let stand for 10 minutes.
• Slice cake into wedges.

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