Ingredients

The following ingredients have 4 Servings
  • 1 box chocolate cake mix ((and ingredients called for on box))
  • 1 carton Dreyer's Touchdown Sundae Ice Cream
  • 1 package Butterfinger Peanut Butter Cup Minis
  • 20 oz cool whip
  • peanut butter ((to drizzle))
  • chocolate sauce ((to drizzle))

Instruction

  • Prepare your cake mix according to package directions.
  • Pour cake mix into 2 9 inch round pans sprayed liberally with nonstick spray.
  • Bake according to package directions.
  • Remove from oven and allow to cool completely.
  • Scoop ice cream into a large bowl and stir to soften.
  • Chop up your Butterfinger Cup minis into small pieces.
  • Stir your Butterfinger pieces into your ice cream.
  • Line a 9 inch springform pan with parchment paper.
  • Place 1 cake round into the bottom of your springform pan.
  • Spread half of your ice cream on top of the cake.
  • Place 2nd cake round on top of the ice cream.
  • Spread remaining ice cream on top of cake.
  • Place in freezer and allow to freeze for 6-8 hours.
  • Spread cool whip around sides and top of cake.
  • Drizzle with peanut butter and chocolate, if desired.
  • Place in freezer for another hour before serving.