Peanut butter icecream

Ingredients peanut butter icecream:

1 cup HoneyMaid Graham Wafer Crumbs

¼ cup melted butter

¾ cup Kraft Crunchy Peanut Butter

4 squares Baker’s White Chocolate

2 liters softened vanilla ice cream

Procedure:

Mix wafer crumbs with melted butter and press onto the bottom of a 9-inch square pan lined with foil. Melt Crunchy Peanut Butter with the 4 squares of white chocolate in microwave for 2= minutes. Mix until chocolate is melted and smooth. Reserve a small amount for topping. Mix peanut sauce into 2 litres of vanilla ice cream and spoon over crumb crust. Freeze until firm. Drizzle with reserved peanut butter sauce.

You can serve it with chocolate sauce on the top or favourite syrup.

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