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Nutter butters, crushed |
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Peanut butter & Carmel ice cream (Breyers) |
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Extra creamy cool whip |
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Carmel topping |
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| In a 9x13 pan or springform layer: #1 nutter butters (reserve a tablespoon), #2 icecream, and #3 cool whip. Freeze each layer separetely. Drizzle carmel over it. Sprinkle nutter butters on top. |
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| Recipe Source |
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Author: Joyce Winn |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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