Salted Pea-Nutty Ice Cream Cake

• 30 whole Chocolate Jo-Jo's Crushed (from Trader Joes, Or Oreos)
• 1/2 cups Chocolate Caramel Sauce (I Use Ghirardelli)
• 1 cup Salted Peanuts, Chopped, Plus Extra For Sprinkling On Top
• 1 cup Mini Peanut Butter Cups (I Use Trader Joe's)
• 1-1/2 quart Homemade Vanilla Frozen Yogurt (Or You Could Use Store Bought)

1. Preheat oven to 400u0b0F.
2. In a 9-inch springform pan, press down Jo-Jo cookies. Bake for 10 minutes. Remove from oven and let cool.
3. Drizzle chocolate caramel over cookie crust. Top with 1/2 cup salted peanuts and 1/2 cup mini peanut butter cups. Spread 1/2 the frozen yogurt over.
4. Repeat layer: Add a drizzle of sauce, 1/2 cup peanuts, and 1/2 cup peanut butter cups. Top with the remaining frozen yogurt.
5. Drizzle the remaining sauce over the frozen yogurt. Sprinkle a few peanuts over the sauce.
6. Freeze at least 2 hours until complete set.
7. Note: You could use ice cream instead of frozen yogurt if you want to be really naughty.

chocolate jo, chocolate caramel sauce, peanuts, peanut butter

Taken from tastykitchen.com/recipes/desserts/salted-pea-nutty-ice-cream-cake/ (may not work)