Peanut Butter Swirl Ice Cream Cake

Directions

1. Remove ice cream from freezer 30 min before using. Place chocolate sandwich cookies in food processor. Whirl till crumbed. Add in butter. Whirl till combined.
2. Stand wafer cookies around inside edge of 9-inch springform pan. Reserve 3/4 c. of chocolate crumb mix. Spoon remaiing crumb mix into pan; press proportionately over bottom.
3. Stir peanut butter, honey and oil in small dish till blended. Place softened ice cream in large bowl. Drizzle about half of peanut butter mix onto ice cream; fold together to swirl.
4. Spoon half of the ice cream mix into the prepared pan; spread level.
5. Sprinkle proportionately with remaining chocolate cookie crumb mix, pressing mix down with back of spoon.
6. Spoon on remaining ice cream; spread level. Place the cake on a baking sheet and place in freezer. Freeze till cake is solid, at least 6 hrs or possibly overnight.
7. To serve, stir fudge sauce in glass measure to loosen, but don't hot.
8. Spoon remaining peanut butter in blobs over top of cake along with blobs of fudge topping. Swirl together with the tip of a knife. Let stand for 10 min.
9. Slice cake into wedges.