Pudge's Peanut Butter Cup Ice Cream cake Recipe

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Pudge's Peanut Butter Cup Ice Cream cake

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Ingredients:

Serving

2 cups peanut butter
2 cups graham crackers, crushed
3/4 cup powdered sugar
1/2 cup white corn syrup
1 (16 oz) container icing , fudge
1/2 gallon chocolate ice cream, partially thawed
1 (8 oz) cool whip
12 peanut butter cups, crushed

Directions:

Mix the Peanut Butter, Graham Cracker crumbs, Powdered Sugar and Corn Syrup together and press into bottom of 13x15 pan (I use glass).
Spread the Icing on top of the crust. (If the icing is stiff, you can microwave it for 15 seconds to soften.).
Fold the Cool Whip into the softened Ice Cream and spread on top of the icing.
Freeze overnight.
Before serving, sprinkle crushed Peanut Butter Cups on top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3498.64 Kcal (14648 kJ)
Calories from fat	2396.4 Kcal
		% Daily Value*
Total Fat	266.27g	410%
Cholesterol	82.18mg	27%
Sodium	766.71mg	32%
Potassium	4287.69mg	91%
Total Carbs	210.8g	70%
Sugars	105.38g	422%
Dietary Fiber	38.16g	153%
Protein	117.75g	236%
Vitamin C	0.9mg	1%
Iron	10.8mg	60%
Calcium	360.3mg	36%

Amount Per 100 g
Calories	512.46 Kcal (2146 kJ)
Calories from fat	351.01 Kcal
		% Daily Value*
Total Fat	39g	410%
Cholesterol	12.04mg	27%
Sodium	112.3mg	32%
Potassium	628.04mg	91%
Total Carbs	30.88g	70%
Sugars	15.44g	422%
Dietary Fiber	5.59g	153%
Protein	17.25g	236%
Vitamin C	0.1mg	1%
Iron	1.6mg	60%
Calcium	52.8mg	36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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