Peanut Butter Ice Cream Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Cakes | 1 | Servings | |
INGREDIENTS
| 18 | oz | Graham crackers |
| 3/4 | c | Peanuts, salted cocktail |
| 4 | t | Butter or margarine, melte |
| 4 | t | Sugar |
| 1 | qt | Vanilla ice cream, softened |
| 1/2 | c | Peanut butter, chunk-styl |
INSTRUCTIONS
Chopped salted cocktail pean -ts for garnish Assemble salad maker. Shred crackers and peanuts. Combine cracker crumbs, nuts, sugar and butter. Pat into 9" pie pan. Bake 8 minutes @ 375 degrees. Chill. Assemble mixer with large mixing bowl. Combine ice cream and peanut butter at # 4 speed until blended. Pour into pie crust. Sprinkle with chopped peanuts. Freeze 6 hours or until firm. Yields: one 9" pie. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Understanding God would be easier if we had infinite IQ”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3994
Calories From Fat: 1475
Total Fat: 169.6g
Cholesterol: 214.7mg
Sodium: 3451.6mg
Potassium: 2621.4mg
Carbohydrates: 551.7g
Fiber: 28g
Sugar: 289.9g
Protein: 83.3g