Chocolate-Peanut Butter Ice Cream Sandwich Cake
- Source
- Kraft recipe card
- Serves
- 12
- Prep
- 15 min
- Cook
- 4 hr
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
Steps
- 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.
- 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.
- MIX remaining peanut butter and COOL WHIP until blended; spread onto top and sides of dessert. Wrap foil loosely around dessert.
- FREEZE 4 hours or until firm. Top with nuts before serving.
Notes
Kraft Kitchens Tips — Size-Wise: Sweets can be part of a balanced diet but remember to keep tabs on portions. Substitute: Prepare using chocolate ice cream sandwiches. How to Cut Ice Cream Cake: Remove cake from freezer and let stand at room temperature at least 10 min. before slicing. Store any leftovers in the freezer.