A magical combination of
butterscotch, peanut butter and ice cream, blended together and
frozen in time atop a crunchy cereal crust...mmm...
Crunchy Ice
Cream Cake
- 4 cups toasted rice cereal
squares, crumbled
1/3 cup brown sugar, firmly packed
6 tablespoons butter or margarine, melted
1 (3.5-ounce) package instant butterscotch pudding mix
1/2 cup chunky peanut butter
1 2/3 cups milk
1 quart vanilla ice cream, softened
1/2 cup chopped peanuts
- Grease a 9-inch square
baking pan; set aside. Combine crumbled cereal, brown sugar and
butter; mix well and reserve 1/4 cup. Pat remaining cereal mixture
firmly into the bottom of prepared pan. Refrigerate for about
1 hour or until firm.
- Combine butterscotch pudding
mix, peanut butter and milk on low until well blended; fold in
vanilla ice cream and blend well. Pour ice cream mixture into
prepared pan; sprinkle with reserved crumb mixture; then sprinkle
with peanuts. Cover with aluminum foil and freeze at least 6
hours.
Makes 8 servings.
