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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |