Chocolate-Peanut Butter Ice Cream Sandwich Cake
4 Hr(s) 15 Min(s) (incl. freezing)
15 Min(s) Prep
4 Hr(s) Cook
Enjoy a slice of Chocolate-Peanut Butter Ice Cream Cake after dinner. This Chocolate-Peanut Butter Ice Cream Cake is sure to sweeten up your day!
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12 servings
Original recipe yields 12 servings
2/3 cup crunchy peanut butter, divided
1/2 cup cold milk
12 vanilla ice cream sandwiches
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Reynolds® is a registered trademark of Reynolds Consumer Products LLC
Let's Make It
1
Whisk 1/2 cup peanut butter and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in 1 cup COOL WHIP.
2
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.
3
Mix remaining peanut butter and COOL WHIP until blended; spread onto top and sides of dessert.
4
Freeze 4 hours or until firm. Top with nuts before serving.
Kitchen Tips
Tip 1
Size Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Tip 2
Substitute
Prepare using chocolate ice cream sandwiches.
Tip 3
Note
Let frozen dessert stand at room temperature about 10 min. before slicing to serve.
Tip 4
Substitute
Prepare using 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding.
Nutrition
Calories
320
Calories From Fat
0
% Daily Value*
Total Fat 18g
23%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 260mg
11%
Total Carbohydrates 34g
12%
Dietary Fibers 1g
4%
Sugars 24g
48%
Protein 7g
14%
Vitamin A
4%
Vitamin C
0%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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