NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen.

Make brownie dough according to instructions on back of box.

Grease two 8-inch pans (preferable springform pans) and line the bottoms with parchment paper. Bake at temperature on box, reducing baking time to about 20 minutes.

When brownies are done baking, allow to completely cool.

Combine milk, cream cheese, sugar and peanut butter together in the bowl of a stand mixer or with a hand mixer. Mix until completely combined.

Fold in the cool whip.

Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan.

Put the first brownie layer in the bottom of your pan.

Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce over the brownie. Top with first group of chopped snickers.

Top with half of the peanut butter ice cream.

Add second brownie to the pan, on top of the ice cream.

Again cover with 1/2 cup caramel sauce and 1/2 cup chocolate sauce. Top with second group of chopped snickers.

Top with remaining peanut butter ice cream.

Allow ice cream cake to freeze completely.

When frozen, remove from springform pan and remove parchment paper from sides.

Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.

Cover with remaining chopped snickers and a little more caramel and chocolate sauce.