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2/3 c. Planters crunchy peanut butter, divided
1/2 c. cold milk
3.9-oz. Jello vanilla flavor instant pudding
8-oz. Cool Whip, thawed, divided
12 vanilla ice cream sandwiches
2 Tbsp. chopped Planters dry roasted peanuts

Whisk 1/2 c peanut butter and milk in medium bowl until blended.
Add dry pudding mix; beat 2 minutes. Stir in 1 cup Cool Whip.
Arrange 4 ice cream sandwiches, side by side, on a 24" 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. Note: Remove cake from freezer and let
stand at room temperature at least 10 minutes before slicing.
Store any leftovers in the freezer.

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