Snickers Peanut Butter Brownie Ice Cream Cake
Decadent
Ingredients
- 1 box Brownie mix Cook as directed
- ¼ cup Milk
- 8 oz Cream cheese Softened
- ½ cup Sugar Granulated
- 1 ½ cups Peanut butter
- 8 oz Cool Whip (thawed)
- 20 oz Chocolate sundae syrup
- 20 oz Caramel sundae syrup
- 11.5 oz Mini snickers(chop & divide into three groups) Bag
Notes
NOTE: A 8” spring form pan is best for this recipe so you can easily remove the cake once it is assembled.
if you do not have a springform pan, Line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear wrap to lift your cake out of the pan once it is assembled and frozen.
BROWNIES:
Make the brownie dough according to instructions on the back of the box
Line (2) 8” pans and line the bottoms with parchment paper to allow for easy removal
Bake @ temperature on box, reducing baking time to about 20 min.
When brownies are done baking, allow to cool completely.
ICE CREAM:
Combine milk, cream cheese, sugar and peanut butter together in a bowl and mix.
Mix until completely combined. Fold in Cool Whip
PREPARATION:
Line the sides of 8 inch spring form pan with parchment paper (the parchment paper should stick up above the top edge of the pan)
Put the first brownie layer in the bottom of your pan
Spread ½ cup caramel sauce and ½ cup chocolate sauce over the brownie
Top with one group of chopped snickers
Top with 1/2 of the peanut butter ice cream
Add 2nd layer of brownie to the pan on top of the ice cream
Repeat: Spread ½ cup caramel sauce and ½ cup chocolate sauce over the brownie
Top with remaining peanut butter ice cream
Allow Ice Cream Cake to Freeze Completely
One frozen, remove from springform pan and remove parchment paper
Top with additional caramel sauce and chocolate sauce-allowing it to drizzle down the sides
Cover with remaining chopped snickers and add a little more caramel and chocolate sauce
NOW: Step back and enjoy your masterpiece!!!!
Calories: 979 per serving
Cholesterol 46.8 mg
Sodium 739 mg
Sugar 97.5g
Total Fat 47.4 g
Carbohydrate 128.7 g
Sugar. 97.5 g
Protein 15.2 g
Lemon Lavender Icebox Cookies
Houzz.com
Equipment
- Food Processor
- Sil Pat
Ingredients
- 2 cup flour
- ½ cup cornstarch
- 1 cup powdered sugar
- ¼ tsp salt
- 4 tsp lemon zest grated lightly packed
- 1 tsp dried lavender (food grade)
- 2 sticks butter
- 2 lg egg yolks
- ½ tsp vanilla
- ½ tsp lemon extract
Instructions
- In a food processor, pulse together the flour, sugar, cornstarch, salt, lemon zest and lavender until well blended
- Add butter and pulse until the mixture resembles wet sand
- In a small bowl, mix together and jokes and extracts. Put in food processor and pulse until large clumps of the form
- Put the dough on a work surface and cut in half.
- Form each half into a log that is 8“ x 2“ in diameter.
- Wrapped each log in plastic wrap and twist the ends closed. Refrigerate at least 4 hrs.
- PREHEAT OVEN TO 350°
- Cut ½ thick slices of a log and place on sil pat covered baking sheet
- Bake until firm and golden on the edges (10-12 min.)
- Cool on wire racks for five minutes, then transfer and remove with a spatula
- Cookies may be stored in an airtight container at room temperature for up to 3 days
Easy Strawberry Pie
Ingredients
- 1¼ cup sugar granulated
- 1 tbs cornstarch
- 1 cup strawberry gelatin
- 3 tbsp lemon juice
- 1 qt strawberries (fresh)
- 1 pastry Shell (baked)
- 1 container cool whip
Instructions
- In a sauce pan, combine the sugar and cornstarch
- Stir in water until smooth
- Bring to a boil; cook and stir for 2 min.
- Remove from heat
- Add to gelatin and lemon juice, stir until dissolved
- Allowed to call to room temperature, about 30 min.
- Add strawberries and star check need to coat
- Spoon into pastry shell. Chill and chill set, about 3 hrs.
Notes
Serve with whipped topping if desired.
Peanut Butter-Fudge Ice Cream Sandwich Dessert
Quick and easy but above all TASTY
Ingredients
- frozen ice cream sandwiches
- container frozen whipped topping, thawed
- Smucker's® Hot Fudge Topping
- Smucker's® Hot Caramel Flavored Topping
Notes
INGREDIENTS
- 12 frozen ice cream sandwiches
- 1 (8 oz.) container frozen whipped topping, thawed
- 1/4 cup Smucker's® Hot Fudge Topping, plus additional for garnish
- 1/4 cup Smucker's® Hot Caramel Flavored Topping, plus additional for garnish
- 1/4 cup salted peanuts
DIRECTIONS
- ARRANGE 6 sandwiches in 9-inch square pan, cutting to fit. Spread with half of whipped topping. Spoon fudge topping on whipped topping. Drizzle 1/4 cup caramel topping over hot fudge.
- LAYER with remaining 6 ice cream sandwiches. Spread with remaining whipped topping. Freeze 3 hours or overnight. Remove from freezer 20 minutes before serving. Cut into squares.
- DRIZZLE with hot caramel and hot fudge toppings before serving. Sprinkle with peanuts.
Homemade Tapioca Pudding
Ingredients
- 1 egg
- 2 3/4 cup milk
- 1/3 cup sugar
- 3 tbsp. Kraft MINUTE Tapioca
- 1 tbsp. Vanilla Extract
Instructions
- Whisk egg and milk in medium sauce pan until blended. Stir in sugar and tapioca. Let stand 5 min.Bring mixed ingredients to a full boil (A boil that does not stop bubbling when stirred). On medium heat, stirring constantly. Remove from heat. Stir in vanilla.Cool 20 minutes. You can leave it out and serve it right after it has sat for 20 min. Again, I put mine in the fridge. Before I put it in the refrigerator or serving it I sprinkle fresh cinnamon on top.
- Microwave preparation: combine all ingredients except vanilla and a large microwavable bowl. Let’s stand 5 min. Microwave on high 10-12 min. or until mixture comes to a full boil, stirring every 3 min. Stir in vanilla. Cool 20 min.
- Chocolate Tapioca Pudding: prepare as directed, Increasing milk to 3 cups. Sugar to 1/2 cupStand time 20 min.Sir in Semi Sweet Chocolate. Stir. Serve cold or room temperature.