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1
Fold sugar and liqueur into whipped cream.
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2
Refrigerate.
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3
Blend peanut butter and hot fudge.
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4
Working quickly, spread fresh banana ice cream evenly in an 8-inch square pan.
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5
With knife, mark off squares, 3 across and 3 down.
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6
With back of spoon, make an indentation in center of each square.
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7
Spoon 1 tablespoon of peanut butter fudge mixture into each indentation.
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8
Sprinkle 1/2 cup crushed peanut butter around indents.
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9
Spread chocolate chip ice cream over all.
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10
Gently press down to level top.
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11
Swirl whipping cream mixture over top.
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12
Sprinkle with remaining crushed peanut butter.
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13
Peanut butter fudge filling will be centered in each square.
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14
Freeze until firm, about 3 hours.
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15
To serve, cut into 9 squares.
