Chocolate Peanut Crunch Ice Cream Cake

Chocolate Peanut Crunch Ice Cream Cake

Ingredients:
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
ice creams, vanilla
ice creams, chocolate
cream, fluid, heavy whipping
sugars, granulated
vanilla extract

Directions:
In a small saucepan, melt chocolate chips over low heat.
Stir in crushed cookie crumbs until coated.
Spread on waxed paper to cool.
Coarsely chop.
Spread vanilla ice cream into a 9-inch springform pan.
Sprinkle with 2 cups of the cookie mixture.
Freeze for 30 minutes.
Spread with chocolate ice cream.
Cover and freeze for 4 hours or until firm.
In a small bowl, beat cream until it begins to thicken.
Add confectioner's sugar and vanilla, and beat until stiff peaks form.
Carefully run knife around edge of pan to loose.
Remove sides of pan.
Spread whipped cream over top and sides of dessert.
Press remaining cookie crumbs into sides of dessert.
Freeze for 1 hour or until whipped cream is firm/set.
Remove from freezer 15 minutes prior to serving.