Peanut Butter Frosty Fantasy
1/2 gallon vanilla ice cream, softened
1 cup peanut butter
1 cup dry roasted peanuts
1 full size angel food cake, torn into small pieces
1 (8 oz) frozen whipped topping, thawed
1 (11 oz) jar chocolate fudge sauce
Place ice cream, peanut butter and peanuts into a very large mixing bowl. Mix well with an electric mixer. Add cake pieces and whipped topping. Mix well by hand.
Add fudge sauce and mix only lightly so as to still be able to see fudge swirls throughout the mixture.
Place this mixture into a tube pan. Level mixture with a knife. Freeze several hours.
To serve, run a knife around edge of pan - briefly place pan into hot water to loosen ice cream.
Turn cake upside down onto serving plate. Slice.