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      Peanut Butter Swirl Torte

      D35A5BC8845D4FE2A10EE8D061E298A0
      D35A5BC8845D4FE2A10EE8D061E298A0


      Ingredients:

      3 cups peanut butter sandwich cookie crumbs (about 20 cookies)

      6 tablespoons butter, melted

      5 medium bananas, sliced 1/2 inch thick

      1 jar (18 to 19 ounces) hot fudge topping, heated

      1/2 gallon vanilla ice cream

      1 cup peanut butter

      1/3 cup honey

      1/4 cup chopped peanuts

      Directions:

      Combine crumbs and butter; mix well. Press onto bottom of 13x9 inch pan.

      Place banana slices over crust; top with 1 1/4 cups topping, spreading to cover bananas.

      Freeze 1 hour or until firm. Scoop ice cream into large bowl; let soften slightly.

      Combine peanut butter and honey; mix well.

      Fold peanut butter mixture into ice cream; do not mix completely.

      Spoon over hot fudge layer; smooth to form even layer.

      Drizzle remaining topping over ice cream; sprinkle with peanuts.

      Freeze overnight.