Snickers Ice Cream Cake

This recipe makes one 8-inch cake with four layers of: Brownie, Caramel and chocolate sauce, Chopped snickers, and Peanut butter ice cream

Ingredients
- 1 box brownie mix, plus ingredients required on box
- 1/4 cup milk
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 1/2 cups peanut butter
- 8 oz Cool Whip, thawed
- 1 20 oz bottle chocolate sundae syrup
- 1 20 oz bottle caramel sundae syrup
- 1 11.5 oz bag mini snickers, chopped, divided into three groups


Instructions
Brownies:
1. Make brownie dough according to instructions on back of box.
2. Grease two 8-inch springform pans and line bottoms with parchment paper. Pour half of brownie mix in one pan and half of mix in other. Bake at temperature on box, reducing baking time to about 20 minutes. Allow to cool completely.

Ice Cream:
1. Combine milk, cream cheese, sugar and peanut butter together in a bowl and mix until combined.
2. Fold in cool whip.

Assembling:
1. Line sides of an 8-inch springform pan with parchment paper, letting the paper stick above the top edge of the pan.
2. Put the first brownie layer in the bottom of your pan.
3. Spread 1/2 cup caramel sauce and half cup of chocolate sauce over the brownie and top with first group of chopped snickers. Top with half of the peanut butter ice cream.
4. Add second brownie to the pan, on top of the ice cream.
5. Again cover with 1/2 cup caramel sauce and 1/2 cup chocolate sauce. Top with second group of chopped snickers. Top with remaining peanut butter ice cream.
6. Allow ice cream cake to freeze completely.
7. When frozen, remove from springform pan and remove parchment paper from sides.
8. Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.
9. Cover with remaining chopped snickers and a little more caramel and chocolate sauce. (betterbakingbible.com)