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Reese’s Overload Ice Cream Sundae Cake

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This Reese’s Overload Ice Cream Sundae Cake is a rich, decadent dessert layered with chocolate and peanut butter flavors. It features a crunchy Oreo crust, creamy peanut butter ice cream, chopped Reese’s candies, hot fudge, and a smooth peanut butter drizzle. Perfect for summer gatherings or anytime you need an over-the-top treat!

Ingredients

Scale

Crust:

  • 24 Oreo cookies, crushed
  • 4 tbsp unsalted butter, melted

Ice Cream Layer:

  • 1.5 quarts peanut butter ice cream (or vanilla mixed with peanut butter)
  • 1 cup chopped Reese’s Peanut Butter Cups
  • ½ cup Reese’s Pieces

Toppings:

  • ¾ cup hot fudge sauce, warmed
  • ½ cup peanut butter, melted
  • ½ cup whipped cream
  • Extra Reese’s Peanut Butter Cups, halved
  • Extra Reese’s Pieces for garnish

Instructions

  • Prepare the crust: In a bowl, mix the crushed Oreo cookies with melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Freeze for 15–20 minutes.
  • Add the ice cream layer: Let the peanut butter ice cream soften slightly, then spread it evenly over the Oreo crust. Sprinkle the chopped Reese’s Peanut Butter Cups and Reese’s Pieces on top.
  • Drizzle and freeze: Pour the warm hot fudge sauce and melted peanut butter over the ice cream layer. Use a spatula to spread evenly. Cover with plastic wrap and freeze for at least 4 hours (or overnight for best results).
  • Decorate: Before serving, top with whipped cream, halved Reese’s Peanut Butter Cups, and more Reese’s Pieces. Drizzle additional hot fudge and peanut butter if desired.
  • Slice and enjoy! Use a sharp knife to cut into slices, wiping the knife between cuts for clean edges.

Notes

  • Swap peanut butter ice cream for chocolate or vanilla if preferred.
  • Store leftovers in the freezer, covered tightly, for up to 1 week.
  • To make slicing easier, let the cake sit at room temperature for 5 minutes before cutting.

Find it online: https://ukfinda.com/reeses-overload-ice-cream-sundae-cake/