Rocky Road Ice Cream Cake

Yield:

36 servings or 3 cakes, 12 servings each

Ingredients

Ingredients	Weights	Measures
Crust
OREO Base Cake	1 lb. + 11 oz. 9 oz.	1-1/2 qt. 2 cups
dry roasted peanuts, finely chopped	9 oz. 3 oz.	1-1/2 cups 1/2 cup
unsalted butter, melted	9 oz. 3 oz.	1 cup + 2 Tbsp. 6 Tbsp.
Filling
chocolate ice cream, softened	12 lb. 4 lb.	1-1/2 gal. 2 qt.
JET-PUFFED Miniature Marshmallows	12 oz. 4 oz.	1-1/2 qt. 2 cups
OREO Pieces-Medium	1 lb. + 11 oz. 9 oz.	2-1/4 qt. 3 cups
Toppings
prepared whipped topping	9 oz. 3 oz.	4-1/2 cups 1-1/2 cups
dry roasted peanuts, finely chopped	9 oz. 3 oz.	1-1/2 cups 1/2 cup
small chocolate curls	3 oz. 1 oz.	3/4 cup 1/4 cup

Directions

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.

Kraft Kitchens Tips

Substitute

Prepare as directed, using vanilla ice cream.

K:41316v01:97477

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