Ice Cream Cake

Prep Time: 20 minutes

Cook Time: 10 minutes + 3 hours of freeze time

Serving: 8 people

A Word From The Cook

“easy with many variations (limited only by your imagination)”


  • 1/2 tub of chocolate ice cream
  • 1/2 tub of butter scotch ripple ice cream
  • 1/2 tub of Cool Whip
  • 1 1/2 cups of Graham wafer (or chocolate wafer) crumbs
  • 2 tablespoons of butter (melted)
  • 2 Skor bars smashed into small pieces


  1. Pre heat oven to 350 degrees.
  2. Put the ice cream into a large bowl along with the Cool Whip to soften.
  3. While the  ice cream is softening, crumble and smash the graham wafer crumbs in a separate bowl
  4. Add melted butter and combine until all crumbs are slightly moist.   Then press the crumbs into the bottom of a greased spring form pan to form a crust about 1/4 inch thick.
  5. Bake the crust for 10 minutes.
  6. Mix the Ice Cream and Cool Whip until well blended.   Add the peanut butter, and Skor bar.  Stirring until mixed.
  7. Pour mixture into the pan, top with remaining Skor bar pieces and freeze (for a minimum of  3 hours).
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