Reese’s Puffs Treat Ice Cream Sundae Cake
Summer desserts have never been cooler and easier! This delightful Reese's Puffs Treat Ice Cream Sundae Cake has the classic, beloved flavors of chocolate and peanut butter, which is hands-down everybody's favorite combination!
- 1 1.5 quart container chocolate fudge brownie ice cream, softened (I used Walmart's Great Value)
- 1 1.5 quart container peanut butter cup ice cream, softened (I used Walmart's Great Value)
- 8 Reese's Puff Treat Bars broken into small bits (can use food processor)
- 1 cup hot fudge sauce
- 1 cup peanut butter sauce
- Optional decorations: sprinkles nuts
Place a layer of parchment paper over the bottom of a 9-inch springform pan, and lightly spray with non-stick spray or lightly butter the sides.
Scoop the chocolate fudge brownie ice cream over the bottom of the pan, making sure to fill all the edges.
Optional: If you want distinct layers - Place in the freezer for at least 30 minutes, otherwise go ahead and sprinkle 1/2 of the small Reese's Puff Treat Bar bits over the chocolate fudge brownie ice cream
Dollop 2/3rds of the hot fudge sauce and peanut butter sauce over the Reese's Puff Treat Bar layer. (Microwave 20-30 seconds for easier dolloping.)
If you want distinct layers - return to the freezer for at least 30 minutes more.
Next, scoop the peanut butter cup ice cream over the chocolate/peanut butter saucelayer.
Add remainder of hot fudge and peanut butter sauce and Reese's Puff Treat Bar bits to the top of the dessert.
Freeze for at least 8 hours or overnight.
At least 30 minutes before serving, release the latch from the spring-form cake pan and release the ring. Place on serving platter.
Remove the cake from the freezer 10-20 minutes before serving (depending on how long it’s been frozen and how warm/cool the room is), to soften it enough to slice. A hot, dry knife will produce the cleanest cuts. To do this easily, dip the knife in a tall glass of hot water, wipe it clean with a towel, and cut a slice. Repeat before cutting the next slice. Enjoy!