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    Drumstick Ice Cream Cake


    Source of Recipe


    50 friends

    Crust:
    1 1/2 c. crushed vanilla wafers, approx. 46
    1/2 c. chopped nuts
    1/4 c. butter
    3 tbsp. peanut butter

    Mix wafers, nuts, butter and peanut butter. Press approx. 1 cup of mixture into bottom of 10" springform pan.
    Reserve remaining crumbs for top.

    Filling:
    1 - 250 gram (8 oz.) cream cheese
    1/2 c. white sugar
    1/2 c. peanut butter
    2 tsp. vanilla
    4 eggs
    1 large tub Cool Whip



    Cream peanut butter, sugar, vanilla and cream cheese. Add eggs, one at a time, beating well between.
    Fold in Cool Whip. Spread over crust.

    Topping:
    Chocolate syrup (Quik or Brown Cow)



    Drizzle with chocolate syrup and then swirl this with a knife.
    Sprinkle with remaining crumb mixture.
    Freeze for at least 3 hours.
    This can be frozen again.

 

 

 


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