Peanut Butter-Chocolate Ice Cream Torte

• 24 Oreo cookies
• 1/3 cup butter, melted
• 1 quart chocolate ice cream, softened
• 1-1/2 cups creamy peanut butter
• 1 quart peanut butter ice cream with peanut butter cup pieces, softened
• 2 cups (12 ounces) semisweet chocolate chips
• 1 cup heavy whipping cream
• 1-1/2 cups coarsely chopped miniature peanut butter cups

1. Place cookies in a food processor. Cover and pulse until fine crumbs form. Transfer to a large bowl and stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan; cover and freeze for at least 15 minutes.
2. Spread chocolate ice cream into crust; cover and freeze until firm. Spread peanut butter over chocolate layer and top with peanut butter ice cream. Cover and freeze until firm.
3. Place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Spread over top of dessert. Immediately sprinkle with peanut butter cups. Cover and freeze for 1 hour before serving.

cookies, butter, chocolate ice cream, peanut butter, butter, chocolate chips, heavy whipping cream, peanut butter

Taken from www.tasteofhome.com/recipes/peanut-butter-chocolate-ice-cream-torte/ (may not work)