Chocolate-Peanut Butter Ice Cream Sandwich Cake

1. 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. 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. 3

   MIX remaining peanut butter and COOL WHIP until blended; spread onto top and sides of dessert. Wrap foil loosely around dessert.

4. 4

   FREEZE 4 hours or until firm. Top with nuts before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.