Chocolate-Peanut Butter Ice Cream Sandwich Cake

• 2/3 cup crunchy peanut butter, divided
• 1/2 cup cold milk
• 1 (3 1/2 ounce) package Jello Instant Vanilla Pudding Mix
• 1 (8 ounce) container Cool Whip Topping, thawed, divided
• 12 vanilla ice cream sandwiches
• 2 tablespoons chopped dry roasted peanuts

1. WHISK 1/2 cup peanut butter and milk in medium bowl until blended. Add dry pudding mix; beat 2 minute Stir in 1 cup COOL WHIP.
2. ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of 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. Wrap foil loosely around dessert.
4. FREEZE 4 hours or until firm. Top with nuts before serving.

crunchy peanut butter, cold milk, vanilla pudding mix, vanilla ice cream sandwiches, peanuts

Taken from www.food.com/recipe/chocolate-peanut-butter-ice-cream-sandwich-cake-501572 (may not work)