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A Recipe for
Peanut Butter Ice Cream Cake
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
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I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
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This Recipe for Peanut Butter Ice Cream Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
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This is a recipe for Peanut Butter Ice Cream Cake from the recipe cookbook of Recipes-to-go (Dessert)
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We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
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18 oz Graham crackers
3/4 c Peanuts; salted cocktail
4 ts Butter or margarine, melte
4 ts Sugar
1 qt Vanilla ice cream, softened
1/2 c Peanut butter; chunk-styl
Chopped salted cocktail pean
-ts for garnish
Assemble salad maker. Shred crackers and peanuts. Combine cracker
crumbs, nuts, sugar and butter. Pat into 9" pie pan. Bake 8 minutes @
375 degrees. Chill. Assemble mixer with large mixing bowl. Combine
ice cream and peanut butter at # 4 speed until blended. Pour into pie
crust. Sprinkle with chopped peanuts. Freeze 6 hours or until firm.
Yields: one 9" pie.
Serves: 1
Peanut Butter Ice Cream Cake Recipe brought to you by Recipes To-Go