Pb Chocolate Ice Cream Sandwiches Recipe

Ingredients

3

cups chocolate ice cream, softened

1 1/2

                        cups from 1 box (15.25 oz) Betty Crocker™ Super Moist™ Yellow Cake Mix

1

                        pouch Betty Crocker™ peanut butter cookie mix

1/2

cup butter, softened

1

egg

1

cup Reese’s peanut butter cups miniatures (from 8-oz bag), finely chopped

Preparation

Line 8-inch square pan with plastic wrap. Spread ice cream in pan. Freeze until firm, about 2 hours.

Heat oven to 375°F. In small bowl, place 1/2 cup of the dry cake mix; set aside. In medium bowl, stir together remaining 1 cup cake mix, the cookie mix, butter and egg until soft dough forms. Shape dough into 24 (1 1/2-inch) balls. Roll in reserved cake mix, coating completely. On ungreased cookie sheet, place balls 2 inches apart.

Bake 8 to 10 minutes or just until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.

Invert ice cream out of pan onto large plate or cutting board; remove plastic wrap. With 2-inch round biscuit cutter, cut 12 rounds from ice cream. For each sandwich, place 1 ice cream round on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Roll edges of cookies in chopped peanut butter cup candies. Freeze 1 hour.

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