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Ice Cream Cake

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Source: Smucker's®

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RECIPE INGREDIENTS

1/2 cup finely chopped peanuts

2 cups (1 pint) chocolate ice cream

2 cups (1 pint) strawberry ice cream

2 cups (1 pint) pistachio ice cream

2 cups (1 pint) vanilla ice cream

1/4 cup Smucker's Chocolate Fudge Topping

1/4 cup Smucker's Strawberry Topping

1/4 cup Smucker's Butterscotch Topping

1/4 cup Smucker's Pineapple Topping

1/4 cup finely chopped peanuts

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DIRECTIONS

Sprinkle 1/2 cup chopped peanuts on bottom of 8- or 9-inch springform pan. Chill pan in freezer at least 30 minutes.

Allow ice cream to stand at room temperature 10 minutes or until slightly softened. Alternate layers of 1 pint ice cream and 1/4 cup topping in prepared pan, smoothing ice cream into even layers and spreading topping to within 1/2 inch of edge.

Sprinkle top with 1/4 cup peanuts.

Cover with foil and freeze at least 6 hours, or until very firm. To serve: remove from freezer, cut around edge of ice cream with knife; remove sides of pan, and place ice cream cake on serving plate. Let stand 5-10 minutes for easier slicing.

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