Ingredients
30 vanilla creme-filled chocolate sandwich cookies, finely crushed
3 Tbsp. butter, melted
1 cup creamy peanut butter
1-3/4 qt. (7 cups) vanilla ice cream, softened
1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
1-1/2 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate (6 oz.), broken into pieces
1/2 cup PLANTERS COCKTAIL Peanuts, coarsely chopped
Instructions
- COMBINE cookie crumbs and butter; press onto bottom of 13×9-inch pan. Freeze until ready to use. Microwave peanut butter in small microwaveable bowl on HIGH 1 min.; stir. Swirl peanut butter into ice cream; spread over crust. Freeze 30 min.
- MICROWAVE COOL WHIP and chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
- SPREAD COOL WHIP mixture over ice cream layer; top with nuts. Freeze 4 hours. Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly before cutting to serve.
