Peanut Butter Ice Cream Cake
Ingredients
18 ounces graham crackers
3/4 C. peanuts; salted cocktail
4 tsp. butter or margarine, melted
4 tsp. sugar
1 quart vanilla ice cream, softened
1/2 C. peanut butter; chunk-style
Chopped salted cocktail peen tsp. for garnish
Cooking Instructions
Assemble salad maker. Shred crackers and peanuts. Combine cracker crumbs, nuts, sugar and butter. Pat into 9 inch pie pan. Bake 8 minutes at 375 degrees. Chill. Assemble mixer with large mixing bowl. Combine ice cream and peanut butter at # 4 speed until blended. Pour into piecrust. Sprinkle with chopped peanuts. Freeze for 6 hours or until firm.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)