Chocolate-Peanut Butter Ice Cream Sandwich Cake |
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Prep Time: 4 Minutes Cook Time: 0 Minutes |
Ready In: 4 Minutes Servings: 12 |
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Recipe is from Kraft. Ingredients:
2/3 cup crunchy peanut butter, divided |
1/2 cup cold milk |
1 (3 1/2 ounce) package jello instant vanilla pudding mix |
1 (8 ounce) container cool whip topping, thawed, divided |
12 vanilla ice cream sandwiches |
2 tablespoons chopped dry roasted peanuts |
Directions:
1. WHISK 1/2 cup peanut butter and milk in medium bowl until blended. Add dry pudding mix; beat 2 minute 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.
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