No-Churn Mascarpone Ice Cream Cookie Cake

Instructions

1. Combine cookie crumbs and butter in a bowl. Press into a 9-inch square baking pan. Freeze for 15 minutes.
2. Meanwhile, beat cream in a large bowl until stiff peaks form. Beat the sweetened condensed milk, mascarpone, vanilla and salt in another large bowl until blended. Fold in whipped cream.
3. Divide mascarpone mixture evenly into two bowls. Fold in cocoa and 1/4 cup chocolate into one bowl; spread over crust. Sprinkle with 1/2 cup peanuts and 1/4 cup chocolate. Drizzle hot fudge over top.
4. Fold in 1/3 cup caramel topping and 1/4 cup chocolate into the second bowl. Spread over fudge layer. Sprinkle with remaining peanuts and chocolate.
5. Cover and freeze at least 6 hours or until firm. Remove from freezer 5 minutes before serving. Drizzle pieces with remaining caramel topping. Store leftovers in the freezer.