Chocolate-Peanut Butter Ice Cream Sandwich Cake

Name: Chocolate-Peanut Butter Ice Cream Sandwich Cake
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 15
Cuisine: Global
Ingredients: 158 milliliters crunchy peanut butter, divided; 96 grams pkg. JELL-O Vanilla Flavor Instant Pudding; 118 milliliters cold milk; 2 Tbsps chopped PLANTERS Dry Roasted Peanuts; 12 vanilla ice cream sandwiches; 227 grams tub COOL WHIP Whipped Topping, thawed, divided

This gluten free recipe serves 15. One serving contains 140 calories, 4g of protein, and 9g of fat. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes approximately 4 hours and 15 minutes. Head to the store and pick up planters roasted peanuts, vanillan ice cream sandwiches, cool whip whipped topping, and a few other things to make it today.

Instructions

Whisk 1/2 cup peanut butter and milk in medium bowl until blended.

Ingredients you will need

Peanut Butter

Milk

Equipment you will use

Whisk

Bowl

Add dry pudding mix; beat 2 min. Stir in 1 cup COOL WHIP.

Ingredients you will need

Pudding Mix

Arrange 4 ice cream sandwiches, long sides together, on 24-inch-long sheet of Reynolds Wrap Aluminum Foil; top with half the pudding mixture. Repeat layers. Top with remaining sandwiches.

Ingredients you will need

Ice Cream Sandwiches

Wrap

Equipment you will use

Aluminum Foil

Mix remaining peanut butter and COOL WHIP until blended; spread onto top and sides of dessert.

Ingredients you will need

Peanut Butter

Spread

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

Ingredients you will need

Nuts

Equipment

Whisk

Bowl

Aluminum Foil

Ingredients

Servings:

158milliliters

crunchy peanut butter, divided 96grams

pkg. JELL-O Vanilla Flavor Instant Pudding 118milliliters

cold milk 2Tbsps

chopped PLANTERS Dry Roasted Peanuts 12

vanilla ice cream sandwiches 227grams

tub COOL WHIP Whipped Topping, thawed, divided

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.