Chocolate Peanut Butter Ice Cream Sandwich Cake Recipe

Ingredients:
  • 2/3 cup  PLANTERS Crunchy Peanut Butter, divided
  • 1/2 cup  cold milk
  • 1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 12 vanilla ice cream sandwiches
  • 2 Tbsp.  chopped PLANTERS Dry Roasted Peanuts
Procedures:
  1.  Whisk 1/2 cup peanut butter and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in 1 cup COOL WHIP.
  2. Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half the pudding mixture. Repeat layers. Top with remaining sandwiches.
  3. Mix remaining peanut butter and COOL WHIP until blended; spread onto top and sides of dessert. Wrap foil loosely around dessert.
  4. Freeze 4 hours or until firm. Top with nuts before serving.

Source: kraftrecipes – chocolate peanut butter ice cream sandwich cake

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