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The ingredients needed to prepare Vanilla / Peanut Butter Ice Cream Cake with a Crispy Crust and Whipped Cream Topping With Creamy Crispy Chicolate Bark:
- Get of For Crust.
- You need 2 cups of cocoa krispies cereal.
- Take 6 tablespoons of creamy peanut butter.
- Provide 1/3 cup of semisweet chocolate chips.
- Provide of For Ice Cream Filling.
- You need 1 quart of vanilla ice cream.
- Provide 1 quart of peanut butter ice cream.
- Use of For Whipped CreamTopping.
- Prepare 1 cup of cold heavy whipping cream.
- Prepare 3 tablespoons of confectioner's sugar.
- Get 1 teaspoon of vanilla extract.
- Use of Garnish.
- Use as needed of Creamy Caramel Chocolate Crispy Bark, recipe in my profile.
Instructions to make Vanilla / Peanut Butter Ice Cream Cake with a Crispy Crust and Whipped Cream Topping With Creamy Crispy Chicolate Bark:
- Make crust.
- Spray 9 inch springform pan with non stick spray.
- Place cocoa krispies in a bowl.
- Melt peanuut butter and chocolate chips either on stove top or in microwave until smooth.
- Pour chocolate peanut butter mixture over cocoa krispies and gently coat cereal.
- When cool enough to handle press into prepared oan and freeze.
- Prepare Ice Cream Filling.
- Soften vanilla ice cream just until spreadable. Spread in frozen crust, refreeze.
- Soften peanut butter ice cream just until spreadable and spread over frozen vanilla.
- Freeze until hard.
- Make Whipped Cream Topping.
- Beat cream until it has soft peaks.
- Add confectioner's sugar and vanilla and beat until it holds it shape.
- Remove sides of springform pan.
- Spread whipped cream on top of peanut butter layer.
- Garnish with the Creamy Caramel Chocolate Crispy Bark and return to freezer intil frozen.
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