INGREDIENTS

INSTRUCTIONS

Remove ice cream from freezer 30 minutes before using. Place chocolate
sandwich cookies in food processor. Whirl until crumbed. Add butter.
Whirl until combined.  Stand wafer cookies around inside edge of 9-inch
springform pan.  Reserve 3/4 cup of chocolate crumb mixture. Spoon
remaiing crumb  mixture into pan; press evenly over bottom.  Stir
peanut butter, honey and oil in small dish until blended. Place
softened ice cream in large bowl. Drizzle about half of peanut butter
mixture onto ice cream; fold together to swirl.  Spoon half of the ice
cream mixture into the prepared pan; spread  level. Sprinkle evenly
with remaining chocolate cookie crumb mixture,  pressing mixture down
with back of 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 or overnight.  To serve, stir fudge sauce in
glass measure 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  Slice cake into
wedges.  Recipe by: Family Circle - 9/1/97 Posted to MC-Recipe Digest
V1 #743  by The Taillons <taillon@access.mountain.net> on Aug 14, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 231
Calories From Fat: 122
Total Fat: 13.7g
Cholesterol: 36.5mg
Sodium: 91.4mg
Potassium: 144.4mg
Carbohydrates: 25.2g
Fiber: <1g
Sugar: 20.8g
Protein: 2.7g