Tagalong Milkshake

1. 1

   Stir together condensed milk, peanut butter, and corn syrup in a small saucepan, and heat over medium-low, stirring constantly, until thoroughly combined, 3 to 4 minutes. Transfer to a bowl, and set aside. (Store leftover peanut butter sauce in an airtight container in refrigerator up to 3 weeks.)

2. 2

   Finely chop 3 of the cookies, and reserve. Roughly chop remaining 5 cookies; place in blender. Add ice cream and milk to blender, and process until smooth, about 1 minute.

3. 3

   Place 1/4 cup of the peanut butter sauce in microwavable bowl, and microwave on HIGH until warm, 15 to 30 seconds. Repeat process with hot fudge topping.

4. 4

   Beat heavy cream with an electric mixer fitted with whisk attachment on high speed in a small bowl until medium peaks form, 1 to 2 minutes.

5. 5

   Spread half of warmed peanut butter sauce and half of warmed hot fudge topping along bottom and sides of each of 2 tall glasses. Fill each with ice-cream mixture, and top each with a dollop of whipped cream. Sprinkle with reserved finely chopped cookies.

No additional tips available.