You may also like
Categories:Viewed: 90 - Published at: 7 years ago
Ingredients
- 30 OREO Cookies, finely crushed (about 2-1/2 cups)
- 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
Method
- Mix cookie crumbs and butter; press onto bottom of 13x9-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.
