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Ingredients4 h 20 m servings 606 cals
Original recipe yields 12 servings
- Beat cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk and peanut butter on low speed until smooth.
- Arrange ice cream sandwiches in 13 x 9-inch dish to form a single layer. Spread peanut butter mixture evenly over ice cream sandwich layer. Cover; freeze 4 to 6 hours until firm.
- Cut into 12 squares. Top with hot fudge topping and peanuts. Serve immediately.
Per Serving: 606 calories; 35.1 g fat; 49.6 g carbohydrates; 10.3 g protein; 81 mg cholesterol; 215 mg sodium. Full nutrition
ReviewsRead all reviews 2
This was a huge hit in out family. Definitely making it again and not changing a thing.