Frozen Snickers Ice Cream Cake

I made this for BUNCO once...

2 pints of choc. ice cream

1 cup of chunky peanut butter

32 choc. wafers (I used the long skinny chocolate sugar wafers)

1 1/2 cups caramel sauce

line a 9x5 inch loaf pan with plastic wrap, letting the ends of the plastic wrap over hang the pan by 6".  Scoop the ice cream into a large bowl, then work to soften.  Fold the peanut butter into the ice cream until uniformly mixed.

working quickly, arrange 8 choc. wafers to cover the bottom of the pan. spread one third of the ice cream/peanut butter mixture evenly over the wafers and smooth the top. Spread 1/2 cup of the caramel sauce over the ice cream. Repeat this layering process two more times. Finish by laying the 8 remaining wafers over the top and press them lightly. Wrap the pan tightly with plastic wrap and freeze until firm, about 6 hours.

 

to serve, unwrap and gently tug at the overhanging plastic wrap to remove the loaf from the pan.  using the plastic wrap to handle the loaf, invert it onto a serving platter. peel away and discard the plastic wrap. Allow the cake to sit at room temp for a few minutes before slicing.