Crunchy Ice Cream Cake
A frozen, no-bake dessert with a crunchy cereal crust topped by a creamy blend of butterscotch pudding, peanut butter and vanilla ice cream, and garnished with a sprinkling of chopped salted peanuts.
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 dry roasted salted peanuts
- 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.
- 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 9 servings.