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Ingredients
- 30 OREO Cookies, crushed (2-1/2 cups)
- 3 tbsp butter, melted
- 1 cup peanut butter
- 1-3/4 qt (7 cups) vanilla ice cream, softened
- 1 tub (8oz) cool whip (not thawed)
- 6 squares bakers Semi-Sweet Chocolate
- 1/2 cup Peanuts, coarsely chopped
Details
Servings 24
Preparation
Step 1
1. Mix cookie crumbs and butter; press onto bottom of 13x9" pan. Freeze until ready to use. Microwave peanut butter in small microwaveable bowl on high for 1 min, stir. Swirl peanut butter into ice cream; spread over crust. Freeze 30 min.
2. 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 min.
3. 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. Freeze leftovers.
Note:
Substitute 1 cup caramel ice cream topping for the peanut butter. Do not microwave before pouring over ice cream layer
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