Chocolate Peanut Butter Ice Cream Cake

For the crust

In your food processor, pulse chocolate sandwich cookies on low until crumbly.

Slowly drizzle in the melted butter, continuing to pulse until the mixture comes together and forms a sand like consistency.

Press cookie crumbs into spring form pan. Use the base of a measuring cup to ensure cookie crumbs are evenly distributed and level in the base of the pan. Once spread, set crust aside.

For the filling

Before you begin, let whipped topping and ice cream thaw slightly by letting it sit on your counter for at least 15 minutes. This allows both to smoothly mix together.

In a large mixing bowl, cream together thawed whipped topping and ice cream until smooth. Add half of this mixture to prepared crust and use a spatula to smooth it evenly over the crust.

Chop the chocolate sandwich cookies and peanut butter cups. Reserve half for later. Sprinkle the remaining cookies and peanut butter cups over the layer of ice cream in the spring form pan.

Smooth the remaining ice cream over the chopped treats. Spread ice cream right to the edge of the pan.

Top the cake with remaining cookies and peanut butter cups. Drizzle melted peanut butter and chocolate shell syrup over top. Place in the freezer and allow to freeze for at least 6 hours but over night is best!

To serve, allow cake to sit out for 5 minutes before cutting. Top with additional cookie pieces, peanut butter cups, melted peanut butter or magic chocolate shell syrup. Enjoy!