Pudge's Peanut Butter Cup Ice Cream cake

• 2 cups peanut butter
• 2 cups graham crackers, crushed
• 34 cup powdered sugar
• 12 cup white corn syrup
• 1 (16 ounce) container icing, Fudge
• 12 gallon chocolate ice cream, partially thawed
• 1 (8 ounce) Cool Whip
• 12 peanut butter cups, crushed

1. Mix the Peanut Butter, Graham Cracker crumbs, Powdered Sugar and Corn Syrup together and press into bottom of 13x15 pan (I use glass).
2. Spread the Icing on top of the crust.
3. (If the icing is stiff, you can microwave it for 15 seconds to soften.
4. ).
5. Fold the Cool Whip into the softened Ice Cream and spread on top of the icing.
6. Freeze overnight.
7. Before serving, sprinkle crushed Peanut Butter Cups on top.

peanut butter, graham crackers, powdered sugar, white corn syrup, container icing, chocolate ice cream, peanut butter

Taken from www.food.com/recipe/pudges-peanut-butter-cup-ice-cream-cake-363663 (may not work)