Peanut Butter Swirl Ice Cream Cake

I made this for our Anniversary (way back in August...yeah, if you can't tell I'm trying to catch up with the blog posts...I didn't make all this food for the holidays. I promise!) It was delicious, but super rich.

Peanut Butter Swirl Ice Cream Cake
1/2 gal vanilla ice cream
24 cream-filled chocolate sandwich cookies
5 tbsp butter -- melted
29 chocolate-dipped wafer cookies
2/3 c peanut butter (not reduced fat)
1/4 c honey
2 tbsp vegetable oil
1/2 c bottled hot fudge sauce

Remove ice cream from freezer 30 minutes before using. Place chocolate sandwich cookies in food processor. Whirl until crumbed. (I did it the old fashioned way and smashed them in a bag with a rolling pin.) Add butter. Whirl until combined.

Stand wafer cookies around inside edge of 9-inch springform pan (I used a 9x9(?) square pan, and didn't attempt to remove the cake). Reserve 3/4 cup of chocolate crumb mixture. Spoon remaiing crumb mixture into pan; press evenly over bottom.

Stir peanut butter, honey and oil in small dish until blended. Place softened ice cream in large bowl. Drizzle about half of peanut butter mixture onto ice cream; fold together to swirl.

Spoon half of the ice cream mixture into the prepared pan; spread level. Sprinkle evenly with remaining chocolate cookie crumb mixture, pressing mixture down with back of spoon.

Spoon on remaining ice cream; spread level. Place the cake on a baking sheet and place in freezer. Freeze until cake is solid, at least 6 hours or overnight.

To serve, stir fudge sauce in glass measure to loosen, but do not warm. 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 minutes.

Slice cake into wedges.