Description

A rich and indulgent frozen dessert featuring layers of moist chocolate cake, creamy peanut butter ice cream, warm hot fudge, and fluffy whipped topping, finished with Reese’s candy for the ultimate chocolate-peanut butter treat.

Ingredients

1 box chocolate cake mix (plus ingredients required on box)

1/2 gallon peanut butter ice cream, softened

1 jar (12 oz) hot fudge topping, slightly warmed

1 container whipped topping (Cool Whip or homemade whipped cream)

1 cup Reese’s Pieces or chopped Reese’s Peanut Butter Cups

Optional: chopped peanuts

Optional: mini chocolate chips

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Instructions

Prepare the chocolate cake mix according to package directions and bake in a 9×13-inch pan. Allow the cake to cool completely.
Spread the softened peanut butter ice cream evenly over the cooled cake, reaching all edges. Freeze for at least 1 hour until firm.
Drizzle the slightly warmed hot fudge sauce over the ice cream layer and spread gently if needed. Return to the freezer for 30 minutes to set.
Spread whipped topping evenly over the fudge layer.
Sprinkle Reese’s Pieces or chopped peanut butter cups on top. Add optional chopped peanuts or mini chocolate chips if desired.
Freeze the cake for at least 2 additional hours before serving.
Let the cake sit at room temperature for 5–10 minutes before slicing for easier serving.

Notes

Make the cake a day in advance for best layering and easier slicing.

You can substitute vanilla or chocolate ice cream if peanut butter ice cream is unavailable.

Homemade hot fudge sauce can be used for a richer flavor.

For extra peanut butter flavor, mix crushed peanut butter cups into the ice cream layer.

Store tightly covered in the freezer for up to 1 week.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking and Freezing
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520 kcal
Sugar: 45 g
Sodium: 380 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 60 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 55 mg