Peanut Buster Parfait Ice Cream Cake

This was such a hit!  Mr. LaughingSpatula had two, yes two pieces!

Salty, sweet, caramely, chocolaty goodness…all served up over a cookie crumb crust.

And how long does this masterpiece take to make?  Oh, ’bout 10 minutes to assemble.  Pop in the freezer for about an hour and you got summer yum!

NOTE:  You could use most any cookie for the crust.  I used Nabisco Chocolate Wafer cookies, but they are pricey.  Try Oreo’s,Vanilla Wafers, Peanut Butter Cookies (dang, I wish I would have used those!).  Whatever you have hanging around will work.

Serves 8 regular people or 16 skinny people. (that is just an estimate…I really don’t know what skinny people eat).

Ingredients

1/2 gallon Ice Cream  (I used Dryers Churned Light)
1/2 cup caramel Sauce
1/2 cup fudge sauce
1 cup salted peanuts (not dry roasted variety, although I would eat it anyway if that’s all you had 🙂
About 10-15 Chocolate Wafer cookies  (I used Nabisco Chocolate Wafers)

Directions

Partially thaw ice cream.  About 15 minutes should do it.
Spray an 8″ spring form pan (or pie plate) with non stick spray.
Crumble cookies right into the pan.
Press into bottom of pan with a large spoon (no butter required)

Scoop half the vanilla ice cream on top of crumbled cookies.  Spread caramel sauce on top of ice cream.   Top with remaining ice cream.  Sprinkle with 3/4 cup nuts.  Spread fudge on top of nuts and sprinkle with remaining 1/4 cup nuts.

Freeze for about an hour or more before serving.  It’s summer time deluxe!