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Chocolate-Peanut Butter Ice Cream Sandwich Cake

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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


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.

 

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