Prepare a 9 inch springform pan by cutting a round of parchment paper and placing in the bottom of the pan, then line the pan with saran wrap. (I use 3 pieces)

Put chocolate ice cream in a bowl and let melt until spreadable. Spread the chocolate ice cream into the bottom of the springform pan with an offset spatula, place in the freezer for 1 hour.

On top of the chocolate ice cream, spread the hot fudge topping (unheated, straight from the jar), then the peanut butter (melted slightly in the microwave so it’s spreadable) followed by the chopped up mini peanut butter m&ms. Place in the freezer until vanilla ice cream is ready.

After about 30 minutes, get the vanilla ice cream out of the freezer and thaw in a large bowl until it's spreadable. Add 1 cup chopped up Reese’s unwrapped minis to the vanilla ice cream. I chop them in 2 and 4 pieces. Remove the ice cream cake from the freezer and spread vanilla ice cream mixture on top of chopped up peanut butter m&m's. It should come to the top of the springform pan, very tippy top. Cover with foil and freeze overnight.

The next day, thaw the cool whip. Add 1/2 container of cool whip and 2-4 tablespoons peanut butter to a bowl, whisk together, add to a piping bag fitted with a star tip, set aside. When ready to decorate, remove the ice cream cake from the springform pan and remove saran wrap. Place the ice cream cake on a cake carrier. Add 1/2 container cool whip to the sides, smoothing to desired texture. Pipe the peanut butter cool whip onto edge of the cake (more instructions above) Then decorate the top as you choose. I used the remained Reese's unwrapped mini peanut butter cups and sprinkles. I used the ganache recipe below to write on the top and added some ganache to the sides along with the whipped cream.

Optional chocolate ganache is great for writing on the cake and for decorating. If using, a half hour before you want to decorate the cake, add chocolate chips to a small glass bowl. Heat the heavy cream in the microwave for 45 seconds, pour heavy cream over the chocolate chips and let the mixture sit for 3 minutes. Whisk until smooth. Let it cool for 30 minutes before using it to write on the cake with piping bag (more instructions above).

Enjoy!