A frozen, delicious treat.

Caramel peanut butter ice cream cake

By: Katie Kalinowski

Posted: 11/10/08

This ice cream cake combines the rich flavors of vanilla Oreos, peanut butter and caramel. It's easy to make and great for parties. It uses simple ingredients and can be made in advance and then frozen. Even beginner cooks will be able to handle this recipe.

Ingredients:

1 package of vanilla Oreos
1 stick of butter
1 carton of vanilla ice cream
1 12 oz. container of Cool Whip
1 cup of peanut butter
Caramel topping sauce

Set out ice cream and Cool Whip to partially thaw.

Put the Oreos in a plastic storage bag and crush them using a rolling pin until they are broken into chunks. Set aside one cup of cookie crumbs.

Melt the stick of butter in the microwave. Pour the butter into the bag with the cookie crumbs.

Seal the bag and toss until the butter coats cookie crumbs. Spread the crumbs on the bottom of a greased 9 x 13 pan.

Spoon ice cream over the cookie crumbs and spread it until the crumbs are completely covered. Spread the peanut butter over the ice cream.

Liberally coat peanut butter with the caramel sauce. Ice cake with Cool Whip and sprinkle the remaining cookie crumbs on top.

Cover with plastic wrap and chill in the freezer for at least two hours or until the cake is firm.

Cut into pieces, serve and enjoy.

kkalinowski@unews.com