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    Reese's Ice Cream Terrine


    Source of Recipe


    Internet

    List of Ingredients




    3 cups vanilla ice cream, slightly softened
    20 miniature Reese's Peanut Butter Cups, quartered
    6 packages ReeseSticks (peanut butter, chocolate and wafer sticks), (1.5 oz each)
    2 pints dulce de leche ice cream
    1 bottle Reese's chocolate-and-peanut-butter shell topping (7.25 oz)

    Recipe



    Line a 9x5x3-inch metal loaf pan with heavy-duty foil, extending foil beyond all sides of pan. Place in freezer.

    Place vanilla ice cream in bowl; fold in peanut-cup pieces. Freeze to firm up slightly. Spoon into prepared loaf pan, using back of spoon to pack down into even layer. Freeze 15 minutes.

    Over ice cream, pressing in, arrange ReeseSticks lengthwise in 2 rows of 6. Freeze 30 minutes.

    Spread dulce de leche over sticks. Cover; freeze overnight, with serving platter.

    Uncover; invert onto cold platter; remove pan and foil.

    Shake shell topping; pour into glass measure. Working quickly, pour over terrine, tilting to cover. Freeze 1 hour. Slice.

    Servings: 16

 

 

 

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