Easy Peanut Butter and Jelly Ice Cream Cake

I am a huge fan of anything peanut butter and jelly.

And I’m an even bigger fan of anything involving ice cream.

So this dessert was right up my alley.  I guess that explains why I thought it up.

It’s really easy to make too.  You start with a package of ice cream sandwiches.  These get layered with peanut butter and raspberry jam.  Then frost the whole thing in Cool Whip.  I love a recipe that’s assembly-only.

If you need to make a dessert ahead of time, this one is perfect.  It gets stored in the freezer and tastes even better after a few days frozen.

Here’s what you’ll need to make it:  

Easy Peanut Butter and Jelly Ice Cream Cake

Yield: 12-14 servings

Easy Peanut Butter and Jelly Ice Cream Cake

Ingredients

  • 12 ice cream sandwiches
  • 1 cup peanut butter
  • 1/2 cup seedless raspberry jam
  • 8 oz Cool Whip, thawed

Instructions

  1. Place 4 ice cream sandwiches on a serving dish or a piece of foil.
  2. Spread 1/2 cup peanut butter over the top.
  3. Spread 1/4 cup jam over peanut butter.
  4. Layer 4 more ice cream sandwiches on top and repeat peanut butter and jelly layers.
  5. End with a final layer of 4 ice cream sandwiches.
  6. Frost with Cool Whip.
  7. Store in the freezer.
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Comments

  1. Priscilla says:

    This is GENIUS and you, therefore, are a GENIUS. Awesome idea. Same goes for your creme brule cookies. Where were you when my daughter was still a little girl?????

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