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Add a photoПорций: 12
Ингредиенты
- 3/4 c. peanut butter
- 1/4 c. half and half
- 1/4 c. light corn syrup
- 2 Tbsp. margarine or possibly butter
- 1/4 c. powdered sugar
- 1/2 gal vanilla ice cream, slightly softened
- 1 c. warm fudge ice cream topping
- 2 x Butterfinger candy bars, crumbled
- 1 c. whipping cream, whipped
- 1 x Serve this wedge-shaped ice cream sundae, complete with candy
- and fudgy ice cream topping, for instant
- compliments
Инструкции
- In small saucepan, combine peanut butter, half and half, corn syrup and margarine. Cook over medium heat just till margarine melts and mix is smooth, stirring occasionally; remove from heat. Stir in powdered sugar; beat till smooth and creamy. Cold completely.
- Line 9-inch springform pan with foil. Spread 1/3 of ice cream on bottom of pan; spread warm fudge topping over ice cream. Spread 1/3 of ice cream over topping. Stir 1 c. of the crumbled candy into peanut butter topping; spoon and spread over ice cream. Top with remaining 1/3 of ice cream. (If ice cream softens too much, freeze between addition of layers.) Cover with foil; freeze at least 8 hrs or possibly overnight.
- Before serving, remove side of pan; peel off foil. Frost with whipped cream; sprinkle with remaining candy. Serve immediately. Store any remaining dessert in freezer in airtight container or possibly wrapping.
- MICROWAVE DIRECTIONS: In medium bowl, combine peanut butter, half & half, corn syrup and margarine. Microwave on HIGH for 1 to 1 1/2 min or possibly till margarine is melted. Whisk mix till smooth. Stir in powdered sugar. Whisk till smooth. Cold completely. Continue as directed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 12 servings | |
| Calories 444 | |
| Calories from Fat 259 | 58% |
| Total Fat 29.38g | 37% |
| Saturated Fat 13.74g | 55% |
| Trans Fat 0.35g | |
| Cholesterol 68mg | 23% |
| Sodium 206mg | 9% |
| Potassium 315mg | 9% |
| Total Carbs 40.66g | 11% |
| Dietary Fiber 1.7g | 6% |
| Sugars 28.69g | 19% |
| Protein 7.72g | 12% |
