OREO Frozen Peanut Butter Dessert


  • 30 OREO Cookies, finely crushed (about 2 1/2 cups)
  • 3 tbsp butter, melted
  • 1 cup peanut butter
  • 1 3/4 qt (7 cups) vanilla ice cream, softened
  • 1 tub (8 oz) COOL WHIP Whipped Topping (do not thaw)
  • 6 squares BAKER’S Semi-Sweet Chocolate
  • 1/2 cup PLANTERS COCKTAIL Peanuts, coarsely chopped


  1. Mix cookie crumbs and butter and press onto bottom of 13×9 inch pan.
  2. Freeze until ready to use.
  3. Microwave peanut butter in small microwaveable bowl on HIGH 1 minute and stir.
  4. Swirl peanut butter into ice cream and spread over crust.
  5. Freeze 30 minutes.
  6. Microwave COOL WHIP and chocolate in medium microwaveable bowl on high 1 1/2 to 2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute.
  7. Spread COOL WHIP mixture over ice cream layer and top with nuts.
  8. Freeze 4 hours and remove from freezer 10 minutes before serving.
  9. Let stand at room temperature to soften slightly before cutting.
  10. Freeze leftovers.

Courtesy of KRAFT Foods


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