1 brownie mix
8 oz. cream cheese, softened
1 1/2 cups peanut butter
3/4 cup sugar
1/2 cup milk
8 oz. cool whip
chocolate syrup
caramel syrup
11.5 oz bag mini snickers, chopped
Directions:
Line the bottom of an 8" spring form pan with parchment paper and pour in half of your brownie batter. Cook at 350° for 20 minutes leaving them slightly soft. Once you remove your first brownie from your pan, reline the pan and bake the rest of the batter for twenty minutes.
While your brownies are baking, go ahead and mix up your ice cream. Beat your cream cheese until smooth, then beat in the peanut butter and then beat in the milk and sugar. Once this mixture is smooth, fold in your cool whip and set aside.
Line spring-form pan once more(only sides, not bottom). Drop in one of your brownie circles. Spread a couple handfuls of snickers onto the brownie, drizzle some caramel syrup and then smooth half of your ice cream mixture out on top. Lower the second brownie on top, spread a couple handfuls of snicker down, drizzle with caramel sauce and then spread the remaining ice cream out.
Top with the rest of the snickers and drizzle with caramel and chocolate sauces. Cover the top of the parchment paper with saran wrap and put in the freezer until frozen through (1 hour).
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