Snickers Peanut Butter Brownie Ice Cream Cake

Steps

1. Note: An 8-inch springform pan is best so the cake can be easily removed once assembled. If you don’t have a springform pan, line your pan with clear wrap before adding the parchment paper and cake board.
2. Brownies: Make brownie dough according to instructions on back of box. Grease two 8-inch pans (preferably springform) and line the bottoms with parchment paper. Bake at the temperature on the box, reducing baking time to about 20 minutes. (You can also bake one big brownie for the normal time and cut it in half, though cutting isn’t super easy.) When brownies are done, allow to completely cool.
3. Ice cream: Combine milk, cream cheese, sugar and peanut butter together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined. Fold in the Cool Whip.
4. Assembling it all: Line the sides of an 8-inch springform pan with parchment paper, sticking up above the top edge of the pan since the cake will be taller than the pan. If desired, put a cardboard cake circle in the bottom of the pan. (Use the same 8-inch pan you used for the brownies, since not all 8-inch pans are exactly the same size.)
5. Put the first brownie layer in the bottom of the pan.
6. Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce over the brownie. Top with the first group of chopped Snickers.
7. Top with half of the peanut butter ice cream.
8. Add the second brownie to the pan, on top of the ice cream.
9. Again cover with 1/2 cup caramel sauce and 1/2 cup chocolate sauce. Top with the second group of chopped Snickers.
10. Top with remaining peanut butter ice cream.
11. Allow the ice cream cake to freeze completely.
12. When frozen, remove from the springform pan and remove parchment paper from the sides.
13. Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.
14. Cover with remaining chopped Snickers and a little more caramel and chocolate sauce.