1 (19.5 oz.) box of BrowniesNutella®, chocolate hazelnut spread
1 (3.4 oz.) box of instant French vanilla pudding and pie filling
1 1/2 cups milk
1/2 cup peanut butter
1 (8 oz.) container whipped topping, thawed
1 cup broken fudged striped cookies
2/3 cup chopped peanuts (I prefer salted)
broken chocolate pieces
Heat oven to 350º F. Grease a 9-inch springform pan; set aside. Grease the bottom of two 9-inch round baking pans then line each with waxed paper and grease again. Make brownies according to the instructions indicated on the box then divide batter between both pans. Bake for 18-22 minutes or until done. Peel the wax paper off then cool on a drying rack. Spread the top of both brownies with Nutella®. Carefully place one brownie section in the bottom of the springform pan; set aside.
Meanwhile, in a large bowl combine the pudding packet and milk with an electric mixer and beat on high for two minutes. Add the peanut butter and mix until smooth. Sprinkle the bottom brownie layer with the peanuts and then pour half of the pudding mixture on top. Next, place the second brownie layer and sprinkle with broken cookies. Pour the remaining pudding mixture and sprinkle with the broken chocolate pieces. Cover and freeze until solid, 2-4 hours. Drizzle individual pieces with Magic Shell®.
Yields: 16 Servings
*I love peanut butter and chocolate and was in the mood one day to create an ice cream cake with this combination. However, I was out of ice cream and not in the mood for a cake texture. So, I made up my own mock ice cream and substituted brownies for cake. I originally made this with peanut butter ball cereal but decided in the end that peanuts may be better. Enjoy!