Rocky Road Ice Cream Cake
Yield: 36 servings or 3 cakes, 12 servings each
Ingredients   Weights   Measures
 Crust        
 OREO Base Cake    1 lb. + 11 oz.    1-1/2 qt.
 dry roasted peanuts, finely chopped    9 oz.    1-1/2 cups
 unsalted butter, melted    9 oz.    1 cup + 2 Tbsp.
 Filling        
 chocolate ice cream, softened    12 lb.    1-1/2 gal.
 JET-PUFFED Miniature Marshmallows    12 oz.    1-1/2 qt.
 OREO Pieces-Medium    1 lb. + 11 oz.    2-1/4 qt.
 Toppings        
 prepared whipped topping    9 oz.    4-1/2 cups
 dry roasted peanuts, finely chopped    9 oz.    1-1/2 cups
 small chocolate curls    3 oz.    3/4 cup
CRUST: Mix all ingredients until well blended. Press 2-1/3 cups (14 oz.) of the crumb mixture firmly onto bottom of each of 3 (10-inch) springform pans (or 1 springform pan for trial recipe). Bake in 350°F-standard oven 10 min. Cool completely.
FILLING: Combine ice cream, marshmallows and OREO Pieces. Spoon about 2-1/4 qt. of the ice cream mixture over each crust. Freeze at least 4 hours or overnight until firm. Cut each ice cream cake into 12 slices.
FOR each serving: Spoon 2 Tbsp. of the whipped topping onto each serving; top with 2 tsp. of the peanuts and 1 tsp. of the chocolate curls.
Substitute
Prepare as directed, using vanilla ice cream.
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