ICE CREAM LASAGNA
It was my job to make the dessert for my granddaughter's birthday. She loves ice cream sandwiches and peanut butter so this was a no-brainer. Little did I know how we would ALL love! it! Note that it makes a LOT. Cut it in half if you are serving less than 12 people. It's very rich (and oh SO sinful).
Provided by Beverly MATHESON
Categories Desserts
Time 25m
Number Of Ingredients 7
Steps:
- 1. Line the bottom of a 9x13" pan with 12 ice cream sandwiches.
- 2. Open the jar of peanut butter, place in microwave oven and microwave on low power for about 30 seconds at a time, until the peanut butter is warm and spreads easily. Spread HALF the peanut butter over the layer of ice cream sandwiches.
- 3. Mix the instant chocolate pudding mix into the whipped topping; spread half the mixture over the peanut butter layer. Spread HALF the chopped peanut butter cups over the whipped topping layer.
- 4. Remove tops of the hot fudge and caramel topping jars and microwave on low power for about 10 seconds at a time just until the toppings are warmed and liquid. Drizzle HALF the hot fudge and caramel sauces over the peanut butter cups.
- 5. Repeat the layers, starting with the remaining ice cream sandwiches, followed by remaining peanut butter, whipped topping mix, peanut butter cups, hot fudge and caramel sauces.
- 6. Freeze the dessert until solidly frozen -- 1 to 2 hours.
- 7. NOTE: Use the smaller ice cream sandwiches. If you use something like Fat Boys they will be too large. I have used the mini peanut butter cups in this and also Reese's Pieces. They are less messy than cutting up the full-size bars.
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