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Diane's Ice Cream Cake Recipe

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This recipe for Diane's Ice Cream Cake, by , is from With Love from Mary's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bekki Erickson

Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. melted margarine
26 OREO cookies
1/2 gal. softened ice cream (your choice)
spanish peanuts
1 jar Hershey's fudge topping
cool whip

Directions:
Directions:
Mix melted margarine and crushed OREO's together and press into a 9 x 13 pan. Freeze for 20 minutes. Add a layer of softened Ice Cream (I cut into slices and lay over cookie crust. Then use a spatula to press/spread in layer) Add Spanish peanuts. Freeze again for 1 hour. Add layer of fudge topping. Add layer of Cool Whip topping and sprinkle with crushed OREO's. Freeze and serve.

Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Very Yummy! Like a Peanut Buster Parfait.

 

 

 

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