Instructions: In small saucepan, combine peanut butter, half and half, corn syrup and margarine. Cook over medium heat just until margarine melts and mixture is smooth, stirring occasionally; remove from heat. Stir in powdered sugar; beat until smooth and creamy. Cool completely.

Line 9-inch springform pan with foil. Spread 1/3 of ice cream on bottom of pan; spread hot fudge topping over ice cream. Spread 1/3 of ice cream over topping. Stir 1 cup of the crumbled candy into peanut butter topping; spoon and spread over ice cream. Top with remaining 1/3 of ice cream. (If ice cream softens too much, freeze between addition of layers.) Cover with foil; freeze at least 8 hours or overnight.

Before serving, remove side of pan; peel off foil. Frost with whipped cream; sprinkle with remaining candy. Serve immediately. Store any remaining dessert in freezer in airtight container or wrapping.

MICROWAVE DIRECTIONS: In medium bowl, combine peanut butter, half & half, corn syrup and margarine. Microwave on HIGH for 1 to 1 1/2 minutes or until margarine is melted. Whisk mixture until smooth. Stir in powdered sugar. Whisk until smooth. Cool completely. Continue as directed.

Amount

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