Ice Cream Cake

• 2 boxes (10–12 count each) vanilla ice cream sandwiches

• 3 containers (8 oz each) Cool Whip, thawed in the refrigerator

• 1 cup creamy peanut butter (plus extra for drizzling)

• 1 cup chocolate sauce (plus extra for drizzling)

• La Bella Romana mini Reese’s cups (already unwrapped for easy toppings)

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1.Mix the Chocolate Peanut Butter Mousse:

In a large bowl, combine peanut butter and 1 container of cool whip. Whisk them together until completely smooth. In another bowl, combine chocolate sauce and 1 container of cool whip. Whisk them together until completely smooth.

2.Build the First Layer

Unwrap the first box of ice cream sandwiches and arrange them in a single, tight layer at the bottom of a 9x13-inch pan (we used an aluminum pan with a lid for easy transport). Cut or break a sandwich if needed to fill any gaps. Spread chocolate cool whip mixture evenly over top.

3.Build the Second Layer:

Unwrap the second box of ice cream sandwiches and place them directly on top of the mousse layer. Spread the peanut butter cool whip mixture evenly over this second layer.

4.Top and Freeze:

Spread the 3rd container of plain Cool Whip over the very top to create a clean, white top layer. Drizzle with extra peanut butter and chocolate sauce for decoration. Add some Reese’s for garnish. Cover tightly with foil and freeze for at least 4 hours (overnight is even better) until firm.

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