For the Chocolate Peanut Butter Ganache Layer

1. Heat heavy cream in a microwave safe bowl for 30 seconds, or until hot but not boiling. Pour the heavy cream over the chocolate chips and peanut butter, and stir until smooth. Add oil and cereal, and stir to combine. Set aside.
2. Line a standard size loaf pan (mine was 3 x 5 x 10 ½) with plastic wrap, leaving a little excess hanging over the sides. Trim 5 ice cream sandwiches with a sharp knife and place them along the bottom or the pan. Pour half of the chocolate peanut butter ganache over the ice cream sandwiches, spread it evenly to the edges, and freeze for 30 minutes. Leave the remaining ganache at room temperature.
3. Take the chocolate ice cream out of the fridge to begin to soften for 10 minutes before adding it to the cake. Place small scoops evenly over the frozen ganache layer, and gently spread them out to the edges. Freeze the cake for another 30 minutes.
4. Spread the remaining ganache over the chocolate ice cream layer. Top with another layer of ice cream sandwiches, trimming if needed. My pan was a bit tapered so the top layer did not need to be trimmed. Cover with plastic wrap and freeze at least 6 hours or overnight.
5. To “frost” the cake, remove it from the freezer and turn it out onto platter. Use the excess plastic wrap lining to help loosen it from the pan. Spread the Cool Whip onto the top and sides, and then sprinkle chocolate chips and peanuts to garnish. Freeze until ready to serve.
6. This cake cuts best with a large sharp knife when it is just out of the freezer, but I like to let the individual pieces set out to soften for a few minutes before serving.