Peanut Butter Cup Ice Cream Cake

Spray bottom of 10-inch (25 cm) springform pan with nonstick cooking spray.

In food processor or blender, crush chocolate creme sandwich cookies. Add melted butter and pulse until incorporated. Transfer to prepared pan and press firmly into even layer on bottom and slightly up sides. Transfer to freezer.

Set 1 tub ice cream out at room temperature to soften for 10 to 15 minutes.

When the crust has chilled, in large bowl, stir together softened ice cream and half the peanut butter. Spread evenly over crust (reserve large bowl). Return to freezer for 30 minutes.

Spread about three-quarters of hot fudge sauce over ice cream. Sprinkle with half the chopped peanut butter cups and return to freezer for 30 minutes.

Meanwhile, halfway through freezing time, set remaining tub ice cream out at room temperature to soften for 10 to 15 minutes.

In reserved bowl, stir remaining peanut butter into softened ice cream. Spread evenly over peanut butter cups. Freeze for 6 hours or until firm (overnight is best).

Run hot knife (dip in hot water) around edge of pan and unlatch sides. Using offset spatula or hot knife, smooth top of ice cream cake.

Warm remaining hot fudge sauce according to package directions. Spread over top of cake. Sprinkle remaining peanut butter cups over top. Freeze until ready to serve.