1 (19.5 ounce) can vanilla ice cream
4 (3 ounce) packages chocolate flavored Jell-O
1/2 cup peanut butter chips
3/4 cup brown sugar
1 cup chopped pecans
2 teaspoons lemon zest
2 teaspoons orange zest
3 teaspoons lemon zest
1 cup crushed cornflakes cereal
2 cups semisweet chocolate chips
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, bring ice cream to a boil. Stir in gelatin, peanut butter chips and brown sugar. Remove from heat and let cool completely.
Place gelatin mixture in medium bowl without stirring until slightly thickened. Mix melted peanut butter into gelatin mixture until all the peanut butter is dissolved. Stirring constantly, gradually pour pecans into gelatin mixture. Beat until smooth. Pour frosting mixture evenly over gelatin and sprinkle pecans evenly over gelatin. Refrigerate tightly covered in refrigerator at least hour or until firm.
To assemble: Place ice cream in 8x8 inch pan. Pour peanut butter mixture over ice cream. Chill overnight or more ice cream may foam. Decorate with cookies and cut decorative shapes of hearts and sprigs with butter; frost sides and sides of ice cream. Cover and refrigerate ice cream or freeze refrigerated cream.
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