Preparation Steps

• NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled.
• Make brownie dough according to instructions on back of box.
• Grease two 8-inch pans and line the bottoms with parchment paper. Bake at temperature on box, reducing baking time to about 20 minutes.
• When brownies are done baking, allow to completely cool.
• Combine milk, cream cheese, sugar and peanut butter together in the bowl of a stand mixer or with a hand mixer. Mix until completely combined.
• Fold in the Cool Whip.
• Line the sides of an 8-inch springform pan with parchment paper, allowing it to stick up above the top edge.
• Put the first brownie layer in the bottom of your pan.
• Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce over the brownie. Top with first group of chopped snickers.
• Top with half of the peanut butter ice cream.
• Add second brownie to the pan, on top of the ice cream.
• 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.
• Allow ice cream cake to freeze completely.
• When frozen, remove from springform pan and remove parchment paper from sides.
• Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.
• Cover with remaining chopped snickers and a little more caramel and chocolate sauce.