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Crunchy Ice Cream Cake




Source of Recipe


Cook's
Crunchy Ice Cream Cake

4 cups toasted rice cereal squares, crumbled
1/3 cup brown sugar, firmly packed
6 tablespoons
butter or margarine, melted
1 (3.5-ounce) package instant butterscotch pudding mix
1/2 cup chunky peanut butter
1 2/3 cups milk
1 quart vanilla ice cream, softened
1/2 cup chopped peanuts

1. Grease a 9-inch square baking pan; set aside. Combine crumbled cereal, brown sugar and butter; mix well and reserve 1/4 cup. Pat remaining cereal mixture firmly into the bottom of prepared pan. Refrigerate for about 1 hour or until firm.
2. Combine butterscotch pudding mix, peanut butter and milk on low until well blended; fold in vanilla ice cream and blend well. Pour ice cream mixture into prepared pan; sprinkle with reserved crumb mixture; then sprinkle with peanuts. Cover with aluminum foil
and freeze at least 6 hours.

Makes 8 servings.



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