Kittencals Reeses Peanut Butter Chocolate Ice Cream Dessert Food

KITTENCAL'S REESE'S PEANUT BUTTER-CHOCOLATE ICE CREAM DESSERT

Kittencal's Reese's Peanut Butter-Chocolate Ice Cream Dessert image

I use my recipe#237573 you may of coarse use store bought --- vanilla ice cream may be used in place of the chocolate ice cream, frozen yogurt also will work well, a prepared chocolate crumb crust or graham crust will work well fine--- although I have left as optional to take this yet to another level mix in chopped frozen peanut butter cups, they must be frozen when mixed in or they will crush when mixing, chop them first then freeze, and don't be afraid to add in a little more than 1/2 cup peanut butter :)

Provided by Kittencalrecipezazz

Categories Frozen Desserts

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 quart chocolate ice cream, softened (or use vanilla)
0.5 (16 ounce) jar crunchy peanut butter (room temperature, Reese's is good to use)
4 Reese's Peanut Butter cups, chopped and frozen (optional, or use as many as desired)
1/3 cup chopped salted peanuts
Magic Shell ice cream topping
1 1/2 cups chocolate cookie crumbs
1/4 cup sugar (for a sweeter taste you may increase slightly)
6 tablespoons melted butter

Steps:

For the crust; in a bowl combine all crust ingredients together until well blended.
Press into bottom of a 9-inch pie plate, or a 9-inch glass baking pan.
Bake 375 degrees F for 8-10 minutes; cool then place the empty crust into the freezer until ready to fill.
In a large bowl combine the soft ice cream with peanut butter until well combined, then mix in the frozen chopped peanut butter cups (if using) pour into the frozen pie crust, then sprinkle with chopped peanuts.
Return to the freezer until firm.
When the pie is completely frozen drizzle the magic shell on top.
Return to freezer until ready to use.

Nutrition Facts : Calories 976.1, Fat 67.2, SaturatedFat 26.8, Cholesterol 101, Sodium 676.6, Carbohydrate 85.4, Fiber 5.7, Sugar 41.5, Protein 20.4

PEANUT BUTTER-CHOCOLATE ICE CREAM TORTE

Peanut Butter-Chocolate Ice Cream Torte image

What's not to love about peanut butter, chocolate, ice cream and Oreo cookies? This fancy peanut butter cup ice cream is a cinch to put together. Peanut butter ice cream cake is great to have on hand for unexpected guests this summer! -Dana Southwick, Manton, California

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

24 Oreo cookies
1/3 cup butter, melted
FILLING:
1 quart chocolate ice cream, softened
1-1/2 cups creamy peanut butter
1 quart peanut butter ice cream with peanut butter cup pieces, softened
TOPPING:
2 cups semisweet chocolate chips
1 cup heavy whipping cream
1-1/2 cups coarsely chopped miniature peanut butter cups

Steps:

Place cookies in a food processor. Cover and pulse until fine crumbs form. Transfer to a large bowl and stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan; cover and freeze for at least 15 minutes., Spread chocolate ice cream into crust; cover and freeze until firm. Spread peanut butter over chocolate layer and top with peanut butter ice cream. Cover and freeze until firm., Place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Spread over top of dessert. Immediately sprinkle with peanut butter cups. Cover and freeze for 1 hour before serving.

Nutrition Facts :

REESE'S PEANUT BUTTER CHOCOLATE POKE CAKE

Reese's Peanut Butter Chocolate Poke Cake image

Chocolate and peanut butter... need I say more! It's very sweet, but very yummy. It is a no bake recipe, but must be refrigerated for atleast 4 hours. Recipe from somethingswanky.com.

Provided by FrVanilla

Categories Dessert

Time 4h20m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 chocolate cake, baked and cooled
14 ounces sweetened condensed milk
1 (12 ounce) jar hot fudge
1/4 cup peanut butter
8 ounces Cool Whip
3 tablespoons peanut butter
1 (8 ounce) bag mini Reese's Peanut Butter cups, chopped
1 (10 ounce) bag Reese's pieces

Steps:

Bake a chocolate cake with your recipe of choice in a 9x13 pan
Use the bottom of a wooden spoon to poke holes evenly throughout the cake. I usually end up poking 20-25 holes.
Pour the can of sweetened condensed milk evenly over top of the cake, aiming to fill up the holes.
Scrape the hot fudge into a medium bowl. Add the 1/4 cup peanut butter. Microwave for 30 seconds. Mix until smooth and spread over the cake.
In a large bowl, whisk together the 3 tbsp peanut butter with the cool whip (I use a hand mixer here, but it's not a big deal to do it by hand).
Spread the peanut butter cool whip over top.
Chill for at least 4 hours (overnight is really best).
Top with chopped Reese's cups and Reese's Pieces (you can add these before chilling, but the Reese's Pieces candy coating will bleed onto the cool whip when chilled).
Serves approximately 12 (large pieces).

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