Makeover Peanut Ice Cream Delight

By dette

Our Test Kitchen helped Ashley keep the full-fat ice cream in her tasty dessert, while lightening it up at the same time. Cool vanilla ice cream is the perfect match for the chocolate wafer crust and chocolate-caramel topping. You won't believe this is light! Ashley Neumann - Metamora, MI

Ingredients

• CHOCOLATE SAUCE:
• Ingredients
• 1 package (9 ounces) chocolate wafers, crushed
• 1/3 cup reduced-fat butter, melted
• 1/2 gallon vanilla ice cream, softened
• 1 cup salted peanuts
• 1 can (14 ounces) fat-free sweetened condensed milk
• 4 ounces semisweet chocolate, chopped
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1 jar (12-1/4 ounces) caramel ice cream topping

Details

Servings 24
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

Directions
In a small bowl, combine wafer crumbs and butter; press onto the bottom of a 13-in. x 9-in. dish. Spread ice cream over crust; sprinkle with peanuts. Cover and freeze for at least 1 hour.
For chocolate sauce, in a small heavy saucepan, combine the milk, chocolate and butter. Cook and stir over medium-low heat until chocolate is melted. Remove from the heat; stir in vanilla. Cool.
Drizzle chocolate sauce over peanuts. Cover and freeze for 2 hours or until firm. Drizzle each serving with 2 teaspoons caramel topping. Yield: 24 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.