Ice Cream Brownie Mountain

Name: Ice Cream Brownie Mountain
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 10-12 servings.
Ingredients: 4 large eggs; 2 cups sugar; 1/2 cup vegetable oil; 1-1/2 cups all-purpose flour; 1/3 cup baking cocoa; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup chopped peanuts; 1 quart vanilla ice cream, softened; 1 carton (8 ounces) frozen whipped topping, thawed; 2 tablespoons chocolate syrup; Colored nonpareils and chopped peanuts, optional

If you like ice cream cake as my family does, you'll love this easy-to-make version. It's a fun, festive dessert for birthdays and other occasions, especially in summer.—Mirien Church, Aurora, Colorado

Ingredients

4 large eggs
2 cups sugar
1/2 cup vegetable oil
1-1/2 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped peanuts
1 quart vanilla ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
2 tablespoons chocolate syrup
Colored nonpareils and chopped peanuts, optional

Directions

In a large bowl, beat the eggs, sugar and oil until light and lemon-colored. Combine the flour, cocoa, baking powder and salt; gradually add to sugar mixture until well blended. Stir in peanuts.
Spread into a greased 13x9-in. baking pan. Bake at 350° for 25-28 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack.
Line a 2-1/2-qt. bowl with a double layer of plastic wrap. Break brownies into pieces about 2 in. square; set aside a third of the pieces. Line the bottom and sides of prepared bowl with remaining brownie pieces, pressing firmly to completely cover to within 1 in. of rim. Fill brownie-lined bowl with ice cream, pressing down firmly. Top with reserved brownie pieces, covering ice cream completely. Cover and freeze overnight.
To serve, uncover and invert onto a serving plate. Let stand for 10 minutes before removing bowl and plastic wrap. Spread whipped topping over top and sides of dessert; drizzle with chocolate syrup. Garnish with nonpareils and peanuts if desired. Cut into wedges with a sharp knife.