This is such a super simple and delicious cake for all the Snickers fans out there! You can make this ahead because it needs to stay in the freezer for a while before serving. The amount of Snickers ice-cream bars depends on the size and shape of your loaf pan. I’d just go for the largest one in the house!

You can easily cut slices with a hot knife and then put the rest of the cake back to the freezer. Although I’m afraid your guests are going to want such big slices you won’t have any leftovers!

INGREDIENTS

16 ounces of whipped topping, thawed
12-14 Snickers Ice Cream Bars
4 chocolate graham crackers
1 (3.4 ounce) package instant chocolate pudding
1¾ cup whole milk
1 tablespoon coconut oil (OR vegetable shortening)
2 ounces good quality dark chocolate, chopped
¼ cup coarsely chopped peanuts
* you will also need parchment paper for lining your pan; plastic wrap will also work but not quite as well *

Instructions:

Line a 9 X 5 or 8 X 4 loaf pan with parchment paper. You will want the parchment to hang over the edges of the pan, so I like to cut it in strips. One to go across long ways and one to go across. You’ll need one more piece to wrap the bottom when you freeze.

Spread whipped topping across the bottom of the pan and up the sides. Unwrap Snickers Ice Cream Bars to line the bottom of the pan (6-8 horizontally will be a nice snug fit). Spread more whipped topping on top.

Lay your graham crackers across the whipped topping. Break the ends off to make them fit. Overlapping is ok.

Whisk together the instant chocolate pudding mix and the milk until smooth. Let it set up and thicken in the refrigerator for a few minutes. Spoon the pudding on top of the graham crackers.

Add a second layer of Snickers Ice Cream Bars and then spread more whipped topping over the top. Place that last piece of parchment paper across the top. Freeze for at least 1 hour.

Turn the frozen cake out onto your serving plate. Spread the remaining whipped topping all over the outside of the cake.

To make the magic shell topping, melt the coconut oil in a small skillet. Remove from heat and stir in the chopped chocolate until smooth. Let it cool completely and then drizzle it over the frozen cake. Sprinkle with chopped peanuts.

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Quick Tip: Don’t use low fat milk in your pudding. It will make the center of the cake icy and not creamy.

Thank you for this delicious recipe SugarDishMe