Chocolate-Peanut Butter Ice Cream Sandwich Cake
Vanilla ice cream sandwiches are the secret ingredient in this Chocolate-Peanut Butter Ice Cream Sandwich Cake
What You Need:
2/3 cup Kraft Crunchy Peanut Butter, divided
1/2 cup cold milk
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
2 cups thawed Cool Whip Whipped Topping, divided
12 vanilla ice cream sandwiches
2 Tbsp. chopped dry roasted peanuts
Make It:
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 (unwrapped) ice cream sandwiches, side by side, on 24-inch long sheet of foil; cover with half the pudding mixture. Repeat layers. Top with remaining ice cream 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.
Vanilla ice cream sandwiches are the secret ingredient in this Chocolate-Peanut Butter Ice Cream Sandwich Cake
What You Need:
2/3 cup Kraft Crunchy Peanut Butter, divided
1/2 cup cold milk
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
2 cups thawed Cool Whip Whipped Topping, divided
12 vanilla ice cream sandwiches
2 Tbsp. chopped dry roasted peanuts
Make It:
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 (unwrapped) ice cream sandwiches, side by side, on 24-inch long sheet of foil; cover with half the pudding mixture. Repeat layers. Top with remaining ice cream 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.
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