• Add the Nutter Butter Cookies to your food processor until they are crushed to a fine crumb, then add in the butter and mix well.
• Press into the bottom of a springform pan and up the sides about an inch. Place in freezer for 30 minutes.
• Pour a layer of hot fudge topping on top of the crust and spread with a spoon. Top with peanut butter cups. Freeze for 1 hour.
• Spread softened vanilla ice cream on top of peanut butter cups. Cover and freeze for AT LEAST 3 hours.
• Spread softened Moose Tracks ice cream on top of vanilla ice cream. Smooth top, cover and freeze for AT LEAST 6 hours or overnight.

Prepare Whipped Cream

• Add heavy whipping cream to the bowl of a stand mixer or large bowl and beat on medium high speed for a minute or two until soft peaks form.
• Add powdered sugar and vanilla extract and continue beating until stiff peaks form.
• Transfer to a piping bag with your desired tip and pipe swirls on top of cake.

Decorate Cake

• Remove ice cream cake from freezer and remove from springform pan. The cake may need to sit for a few minutes before it will easily release.
• Drizzle room temperature hot fudge sauce over the top of the cake and pipe whipped cream swirls. Top each whipped cream swirl with a Reese's mini.
• Serve immediately.