REESE’S OVERLOAD ICE CREAM SUNDAE CAKE
This Reese’s Overload Ice Cream Sundae Cake is a peanut butter and chocolate lover’s dream! With layers of ice cream, peanut butter cups, fudge, and whipped topping, it’s the ultimate frozen dessert for parties and celebrations.
Ingredients
- 1 box chocolate sandwich cookies crushed
- ½ cup unsalted butter melted
- 1 container 1.5 qt chocolate ice cream, softened
- 1 container 1.5 qt peanut butter ice cream, softened
- 1 jar hot fudge topping
- 1 jar peanut butter topping or melted peanut butter
- 2 cups whipped topping like Cool Whip
- 2 cups chopped Reese’s peanut butter cups
- ½ cup Reese’s Pieces candies
Instructions
- Make the Crust: Mix crushed cookies with melted butter. Press firmly into the bottom of a 9x13-inch dish. Freeze 10 minutes.
- Layer Ice Cream: Spread softened chocolate ice cream evenly over crust. Freeze 30 minutes. Spread peanut butter ice cream on top. Freeze 1 hour.
- Add Toppings: Warm fudge and peanut butter topping slightly. Drizzle over the frozen layers. Sprinkle half the Reese’s cups. Freeze 30 minutes.
- Finish: Spread whipped topping evenly. Sprinkle with remaining Reese’s cups and Reese’s Pieces. Drizzle extra fudge if desired.
- Freeze: Cover and freeze at least 4 hours or overnight before slicing.
Notes
- Make Ahead: Perfect for preparing a day before a party.
- Flavour Boost: Add crushed pretzels or caramel drizzle for extra crunch.
- Serving Tip: Remove from freezer 10 minutes before slicing.
- Storage: Keep tightly covered in the freezer for up to 2 weeks.