To prepare your cake batter and add the instant pudding to the dry ingredients and follow the directions on the back of the box.

Grease and flour your loaf pan or use baking spray the kind that has flour in it! Fill the loaf pan just a little over half way full. You will have extra batter that you can make cupcakes with!! Bake the cake in a 350 degree oven for about 35-40 minutes or until tested with a cake tester or skewer and it comes out clean. Let cool for about 10 minutes in the pan then remove and let cool completely on a rack.

You will want to take the Peanut Butter Panic Ice Cream out of the freezer it will need to be soft in order to spread it between the cake layers! With cake cooled completely slice it horizontally in 3 equal portions.

Line your loaf pan with plastic wrap. Place the bottom layer of cake back in loaf pan. Spread 1/4 cup of fudge topping over first layer of cake. Next add a layer of Blue Bunny Peanut Butter Panic Ice Cream and spread evenly. I used about 1 cup of softened Peanut Butter Panic Ice Cream. You can use more if you like. Place the middle layer of cake on top of ice cream layer. Repeat the same layering of 1/4 cup of fudge topping then 1 1/2 cup of softened Peanut Butter Panic Ice Cream. Now sprinkle with about 1/2 cup of sprinkles! If you cant find the same sprinkles I found use mini chocolate chips or just leave them off!! Top with the top layer of the cake and wrap it up with the plastic wrap and into the freezer it needs to go for at least 3 hours!

Top this with a drizzle of fudgy topping and some chopped peanut butter cups! When its ready to serve you need to allow it to thaw for about 30 minutes before you slice and serve!