-
Break apart and put all 12 of the sugar cones into a food processor and pulse until they are coarse crumbs. Pour in melted butter and pulse until combined with sugar cone crumbs. Press into the bottom of a 8” round spring form pan. Place crust in freezer for 10-15 minutes.
-
After 10-15 minutes remove crust from freezer and add half of the Smucker’s Chocolate Magic Shell to the top of crust. Return to freezer for 10 minutes and remove the vanilla ice cream {it needs to soften and become easy to work with}.
-
Once the 10 minutes is up press ½ of the vanilla ice cream over the chocolate covered crust. Return to freezer for 10-15 minutes.
-
Remove from freezer and add caramel sauce. Spread the sauce to the edges of the pan. Return to freezer for 10-15 minutes.
-
Add second half of vanilla ice cream. Return to freezer for at least 30 minutes or until ice cream has set back up.
-
Top with second half of Smucker’s Magic Shell Chocolate and spread out. Working quickly {the magic shell will set up fast} top with chopped peanuts. Return to freezer until ready to serve {at least an hour}. Before serving, run a knife around the edges of the pan and remove side of spring form pan. Slice and store leftover’s in freezer.
