OREO Frozen Peanut Butter Dessert
- Source
- Kraft recipe card
- Serves
- 24
- Prep
- 15 min
- Cook
- 4 hr 45 min
Ingredients
- 30 OREO Cookies, finely crushed (about 2-1/2 cups)
- 3 Tbsp. butter, melted
- 1 cup PLANTERS Creamy Peanut Butter
- 1-3/4 qt. (7 cups) vanilla ice cream, softened
- 1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
- 1-1/2 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate (6 oz.), broken into pieces
- 1/2 cup PLANTERS COCKTAIL Peanuts, coarsely chopped
Steps
- MIX cookie crumbs and butter; press onto bottom of 13x9-inch pan. Freeze until ready to use. Microwave peanut butter in small microwaveable bowl on HIGH 1 min.; stir. Swirl peanut butter into ice cream; spread over crust. Freeze 30 min.
- MICROWAVE COOL WHIP and chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
- SPREAD COOL WHIP mixture over ice cream layer; top with nuts. Freeze 4 hours. Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly before cutting. Freeze leftovers.
Notes
Kraft Kitchens Tips — Substitute: Substitute 1 cup caramel ice cream topping for the peanut butter. Do not microwave before pouring over ice cream layer.