Serves: 12

   1 (3-ounce) package lady fingers
   1 quart chocolate ice cream, slightly softened
   1 cup creamy peanut butter
   1 (8-ounce) package cream cheese, softened
   2/3 cup agave
   1/2 cup heavy cream
   
   CHOCOLATE SAUCE:
   2/3 cup agave
   1/2 cup cream
   3/4 cup unsweetened baking cocoa
   1/2 teaspoon vanilla extract

Frozen Chocolate Peanut Butter Cake is from the Cook'n with Agave collection.

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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