Gluten-Free Mocha Almond Fudge Chocolate Butterfinger Ice Cream Brownie Cake

• 1 bag Bob's Red Mill Gluten Free Brownie Mix (21 Oz Bag)
• Additional Required Ingredients Specified On The Brownie Box (typically Water, Eggs And Oil)
• 1 cup Peanut Butter (more Or Less Depending On How Thick You Would Like It To Be On The Brownie)
• 1/2 gallons Blue Bell Mocha Almond Fudge Ice Cream (you Could Use More Or Less Depending On How Thick Of A Layer You Would Like)
• 1 container Cool Whip (8oz Container)
• 1 cup Crumbled Butterfingers (I Use Two 2-ounce Sized Butter Finger Bars)

1. For the base:
2. Make your brownie batter according to your boxed directions. Spread it into an 8" round cake pan (or whatever size pan your box mix requires) and bake according to package instructions. Once it is done baking, remove it from the oven and allow it to cool inside the cake pan. Place the cake pan with the baked brownie on a cutting board (keeps it level) and place in your freezer for an hour.
3. For the top:
4. After an hour remove the cake from the freezer. Liberally spread peanut butter on top of frozen brownie and place it back in the freezer for about 30 minutes. Pull the ice cream out of the freezer a few minutes before the end of the freeze time so it has had time to soften.
5. After 30 minutes pull the cake out of the freezer. Using softened ice cream, spread the ice cream on top of your peanut butter brownie and put back in the freezer for another hour. Pull the Cool Whip out of the freezer a few minutes before the end of the freeze time so has had time to soften.
6. After an hour, pull the cake out of the freezer. Using softened Cool Whip, spread it all over your cake. Crush your two candy bars into pieces and sprinkle on top. Store in the freezer. Enjoy every bite!

bobs red, water, peanut butter, bell mocha, butterfingers

Taken from tastykitchen.com/recipes/desserts/gluten-free-mocha-almond-fudge-chocolate-butterfinger-ice-cream-brownie-cake/ (may not work)