1/2 gal. caramel nut ice cream
1 devil's food cake mix
Extra crunchy peanut butter
1 pkg. chocolate chips
2 tbsp. milk
8 oz. whipped cream

Set ice cream out to soften. Mix cake according to directions on box. Divide equally in 4 (8 or 9 inch) cake or pie pans (preferably glass). Bake according to box directions and let cool. Wrap up 2 of these layers and freeze for future use. Melt 1/2 to 3/4 cup peanut butter per cake and spread over the remaining 2 cakes. Add 2 tablespoons milk to chocolate chips and melt in double boiler. Divide evenly and pour over peanut butter. Put in freezer until chocolate is solid. Spread ice cream over top and freeze solid. Top with whipped cream and freeze. Makes 2 cakes.