Am I the only one who's children plan their birthday parties way in advance?
Here's what you'll need for the cake.
4 cups Rice Crispies
2/3 cup Peanut Butter
1/2 cup Karo syrup.
Combine the above ingredients together and press into the bottom of a 9x13 pan. It will be sticky. When smoothed out to a crust, put in freezer for about 20 minutes.
Next, take 1 gallon of ice cream in the flavor of your choice. We used vanilla bean. Let it sit out on the counter for about 10 minutes to soften up a little.
Pull your pan out of the freezer. Cut the box off the ice cream then cut the ice cream into slices. Lay the slices on top of the crust. When completely covered, smooth out with a spatula. Then, back in the freezer for another 20 minutes or so.
When your 20 minutes are up, melt about 1 cup of peanut butter and 1 cup of chocolate ice cream topping in the microwave until you are able to stir them together into a smooth mixture. Then, take the ice cream out of the freezer and pour the chocolate mix on top of the ice cream.
Cover it with foil and freeze until ready to serve.
It can be made however you like it - it's a very versatile and forgiving recipe.
Try it with mint chocolate chip, peanut butter, or butter pecan ice cream.
Use your imagination and enjoy!
|Yes, it really is that good.|
Rice Crispies 0.80
Peanut butter 1.00
Ice cream 2.00
Chocolate sauce 0.75
Total cost: 5.35
Cost per serving: 0.36
Prices are for all generic or Aldi brand products.
I'm linking up with Good cheap eats, Melt in your mouth Monday, WLW Wednesday Link Up Party and Tempt my tummy Tuesday today...check it out.
It's also part of my Summer Eat from the Pantry Challenge. Check it out.