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1
Remove ice cream from freezer 30 minutes before using.
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2
Place chocolate sandwich cookies in food processor.
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3
Whirl until crumbled,add butter, whirl until crumbled.
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4
Stand wafer cookies around inside edge of a 9 inch springform pan.
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5
Reserve 3/4 cup of chocolate crumb mixture,spoon remaining crumb mixture into pan;press evenly over bottom.
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6
Stir peanut butter,honey& oil in a small dish until blended.
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7
Place softened ice cream in lg.
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8
bowl,drizzle about half of the peanut butter mixture onto ice cream,fold together to swirl.
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9
(other half of peanut butter is reserved to use on top of cake when ready to serve.) Spoon half of the ice cream mixture into prepared pan, spread level.
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10
Sprinkle evenly with remaining chocolate crumb mixture,pressing mixture down with the back of spoon.
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11
Spoon on remaining ice cream;spread level.
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12
Place the cake on a baking sheet and place in freezer.
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13
Freeze until cake is solid,at least 6 hours or overnight.
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14
To serve:Stir fudge sauce in glass measure to loosen,but do not warm.
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15
Spoon remaining peanut butter in blobs over top of cake along with blobs of fudge topping.
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16
Swirl together with the tip of a knife.
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17
Let stand for 10 minutes.
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18
Slice cake into wedges.
