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Add a photoServings: 2
Ingredients
- 1/2 gal. caramel nut ice cream
- 1 devil's food cake mix
- Extra crunchy peanut butter
- 1 pkg. chocolate chips
- 2 T lowfat milk
- 8 ounce whipped cream
Directions
- Set ice cream out to soften. Mix cake according to directions on box. Divide equally in 4 (8 or possibly 9 inch) cake or possibly pie pans (preferably glass). Bake according to box directions and let cool. Wrap up 2 of these layers and freeze for future use. Heat 1/2 to 3/4 cup peanut butter per cake and spread over the remaining 2 cakes. Add in 2 tbsp lowfat milk to chocolate chips and heat in double boiler. Divide evenly and pour over peanut butter. Put in freezer till chocolate is solid. Spread ice cream over top and freeze solid. Top with whipped cream and freeze. Makes 2 cakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 2 servings | |
| Calories 393 | |
| Calories from Fat 369 | 94% |
| Total Fat 42.01g | 53% |
| Saturated Fat 26.15g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 45mg | 2% |
| Potassium 93mg | 3% |
| Total Carbs 3.42g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.39g | 0% |
| Protein 2.5g | 4% |
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