Moose Tracks Peanut Butter Crunch Cake

This Moose Tracks Peanut Butter Crunch Cake packs a ton of flavor and texture with just three simple ingredients!

The best part is that you’ll only have to use the stovetop to combine the rice cereal and peanut butter. No other cooking or baking is necessary!

Instructions:

1. In a large saucepan over low heat, combine the crunchy peanut butter and cereal. Mix until the cereal is completely coated with the peanut butter and there are no big chunks of peanut butter. Remove from heat.

2. Spray an 8 or 9-inch springform pan lightly with cooking spray. Press two-thirds of the cereal mixture into the bottom of the springform pan, using a bit of pressure to make a firm crust.

3. Take the Original Moose Tracks ice cream out of the freezer and let it soften for a few minutes until it’s spreadable.

4. Spread ice cream into the springform pan and press so there aren’t any gaps. Leave about a 1/2-inch gap at the top to allow for a top layer of the cereal mixture.

5. Now, press the rest of the cereal mixture on top of the ice cream.

6. Cover with plastic wrap and put in the freezer for at least 3 hours (or overnight) until completely frozen.

7. Remove the cake from the freezer for a few minutes before serving.

8. When ready to serve, place the cake on a platter or cake stand and remove the sides of the springform pan. Cut and serve immediately!