1/4 Container of a 7.25 bottle fudge ice cream "hard shell"
2 pt Chocolate or chocolate fudge ice cream
1 md Banana
Directions
Step #1 (such as "Magic Shell") optional: 1/4 c of your favorite sliced nuts (peanuts, pistachios, walnuts, etc.
Step #2 ) Needed: 9"x5" loaf pan.
Step #3 Take the ice cream from the containers and place this in two large bowls.
Step #4 let this stand at about room temp to soften slightly, stirring every once in awhile.
Step #5 While ice cream is softening, place chocolate sandwich cookies in a closable plastic bag & crush with a rolling pin or meat tenderizer until coarse.
Step #6 Coarsely chop peanut butter c with a knife or scissors.
Step #7 Slice the banana.
Step #8 Spoon half of the crushed cookies into the bottom of the loaf pan, then top this with 1/4 of the softened chocolate ice cream.
Step #9 Stir the peanut butter c into the softened vanilla ice cream, then spoon the vanilla mixture over the chocolate layer, pressing down with the back of the spoon to remove any air pockets.
Step #10 Sprinkle top with the remaining crushed chocolate cookies.
Step #11 Stir the sliced banana into the remaining softened chocolate ice cream, then spoon mixture over the cookie layer.
Step #12 Smooth ice cream with the back of a spoon.
Step #13 If desired, Sprinkle top with sliced nuts.
Step #14 Cover ice cream loaf with plastic wrap & freeze until firm, approximately 4 hrs.
Step #15 Immerse loaf pan (careful not to immerse ice cream!) in warm water, then invert pan onto oval platter to remove ice cream.
Step #16 Drizzle with ice cream "hard shell".
Step #17 let this stand for about 15 mins at room temperature before serving.
Step #18 Slice with knife warmed in hot water to serve.
Step #19 --.
Enjoy the PEANUT BUTTER CHOCOLATE LAYER BARS recipe