Chocolate-Peanut Butter Ice Cream Sandwich Cake

Ingredients

• 0.7 cup crunchy peanut butter divided
• 3.4 oz jell-o vanilla flavor pudding instant
• 0.5 cup milk cold
• 2 Tbsp planters roasted peanuts dry chopped
• 12  vanilla ice cream sandwiches 
• 8 oz cool whip whipped topping divided thawed

Equipment

• bowl
• whisk
• aluminum foil

Directions

1. Whisk 1/2 cup peanut butter and milk in medium bowl until blended.
2. Add dry pudding mix; beat 2 min. Stir in 1 cup COOL WHIP.
3. 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.
4. Mix remaining peanut butter and COOL WHIP until blended; spread onto top and sides of dessert.
5. Freeze 4 hours or until firm. Top with nuts before serving.