Salted Pea-Nutty Ice Cream Cake

1. 1

   Preheat oven to 400u00b0F.

2. 2

   In a 9-inch springform pan, press down Jo-Jo cookies. Bake for 10 minutes. Remove from oven and let cool.

3. 3

   Drizzle chocolate caramel over cookie crust. Top with 1/2 cup salted peanuts and 1/2 cup mini peanut butter cups. Spread 1/2 the frozen yogurt over.

4. 4

   Repeat layer: Add a drizzle of sauce, 1/2 cup peanuts, and 1/2 cup peanut butter cups. Top with the remaining frozen yogurt.

5. 5

   Drizzle the remaining sauce over the frozen yogurt. Sprinkle a few peanuts over the sauce.

6. 6

   Freeze at least 2 hours until complete set.

7. 7

   Note: You could use ice cream instead of frozen yogurt if you want to be really naughty.

* Per serving · 4 servings · Values may vary.

No additional tips available.