Frozen Chocolate Peanut Butter Cake
_ (3-ounce) package lady fingers
_ quart chocolate ice cream, slightly softened
_ cup creamy peanut butter
_ (8-ounce) package cream cheese, softened
___ cup agave
___ cup heavy cream
___ cup agave
___ cup cream
___ cup unsweetened baking cocoa
1/2 teaspoon vanilla extract
Frozen Chocolate Peanut Butter Cake is from the Cook'n with Agave collection.
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Press lady fingers, curved side facing out, upright around sides of a 9-inch springform pan. Pack ice cream in even layer into bottom of pan; freeze while preparing peanut butter mixture. In a medium bowl, mix together peanut butter, cream cheese, and until well blended. Whip cream until soft peaks form; fold into peanut butter mixture. Spread peanut butter mixture over chocolate ice cream layer in pan. Top evenly with cooled chocolate sauce. Freeze 2-3 hours, or until firm, before serving.
CHOCOLATE SAUCE: In a small saucepan, combine agave, cream, cocoa powder and vanilla. Cook about 5 minutes, stirring constantly, over medium heat, until mixture is well blended and smooth. Set aside; cool to room temperature.
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