Chocolate-Peanut Butter Ice Cream Sandwich Cake

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.

Chocolate-Peanut Butter Ice Cream Sandwich Cake

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