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Ingredients

1 individual package graham crackers, crumbled 2 tablespoons butter, softened 3 cups vanilla ice cream, softened 1 (8 ounce) container frozen non-dairy whipped topping, thawed 1 (3.4 ounce) package instant vanilla pudding mix 1 (3.4 ounce) package instant butterscotch pudding mix 1 cup milk 16 peanut butter cups ⅓ cup Chocolate syrup

Nutrition Info

537.6 calories carbohydrate: 73.6 g cholesterol: 30.1 mg fat: 25.3 g fiber: 2.2 g protein: 7.2 g saturatedFat: 13.9 g servingSize: - sodium: 591.4 mg sugar: 56.8 g transFat: : - unsaturatedFat: : -

Mix graham crackers and butter until well combined. Press into the bottom of an 8x8-inch pan, set aside.
Mix together ice cream and whipped topping in a stand mixer on low speed until combined. With mixer running, slowly pour in the vanilla and butterscotch pudding mixes, mix well, then add milk. Add 7 of the peanut butter cups, one at a time (they will break up as you mix them). Pour mixture into prepared pan, and top with remaining 9 peanut butter cups (one piece per slice).
Wrap well with plastic, and freeze 6 hours to overnight. To serve, cut into slices, and drizzle with chocolate syrup.

9 servings

This is a creamy classic rich peanut butter dessert. Great on a hot afternoon!