OREO Frozen Peanut Butter Dessert
24 servings
4h 45min Cook
Ingredient List
- 30 OREO Cookies, finely crushed (about 2-1/2 cups)
- 3 Tbsp. butter, melted
- 1 cup creamy peanut butter
- 1 qt. (7 cups) vanilla ice cream, softened
- 1 tub (8 oz.) frozen whipped topping (Do not thaw.)
- 1½ pkg. (4 oz. each) semi-sweet baking chocolate (6 oz.)
- ½ cup salted peanuts, coarsely chopped
Nutritional Information
| Calories | 300 |
| Total fat | 19g |
| Saturated fat | 9g |
| Cholesterol | 20mg |
| Sodium | 180mg |
| Total Carbohydrate | 28g |
| Dietary fiber | 2g |
| Total sugars | 20g |
| Protein | 6g |
| Calcium | 6% DV |
| Iron | 8% DV |
- 1Mix cookie crumbs and butter; press onto bottom of 13x9-inch pan. Freeze until ready to use. Microwave peanut butter in small microwaveable bowl on HIGH 1 min.; stir. Swirl peanut butter into ice cream; spread over crust. Freeze 30 min.
- 2Microwave whipped topping and chocolate in medium microwaveable bowl on HIGH 2 to 2-1/2 min. or until smooth, stirring after each minute.
- 3Spread whipped topping 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.