Nutty Bar Ice Cream Cake
This Nutty Bar Ice Cream Cake combines nutty bars, ice cream, hot fudge sauce and peanuts!
Servings 8 servings
Calories 534kcal
Equipment
Ingredients
- 1 box of Little Debbie® Nutty Bars
- 1.5 quart vanilla ice cream
- 1/4 cup peanut butter
- 1/2 cup hot fudge sauce divided
- peanuts to garnish
Instructions
- Line bread pan with plastic wrap.
- Layer Nutty Bars in bottom of pan, single layer
- Layer half of ice cream over the top
- Mix together 1/4 C hot fudge and peanut butter and spread over top of ice cream.
- Add another single layer of Nutty Bars and remaining ice cream
- Wrap plastic wrap over top and place in freezer until firm.
- When ready to serve, remove from freezer and lift out of pan by plastic wrap.
- Unwrap, place on serving platter and drizzle with remaining hot fudge and garnish with peanuts.
Notes
- If Little Debbie Nutty Bars aren't available where you live you can use any kind of cream wafer cookie.
- This cake will last for up to two months stored in an airtight container in the freezer.
Nutrition
Calories: 534kcal | Carbohydrates: 57g | Protein: 12g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 78mg | Sodium: 247mg | Potassium: 528mg | Fiber: 3g | Sugar: 45g | Vitamin A: 748IU | Vitamin C: 1mg | Calcium: 250mg | Iron: 1mg