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Peanut Butter-OREO® Ice Cream Loaf

Peanut Butter-OREO® Ice Cream Loaf recipe
photo by:kraft
The chocolate and peanut butter fans at home are sure to go for this scrumptious take on ice cream cake!
20 min
6 hr 20 min
12 servings, 1 slice each
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What You Need

 OREO DOUBLE DELIGHT Peanut Butter 'n Chocolate Creme Chocolate Sandwich Cookies, divided
qt.  (4 cups) chocolate ice cream, softened
 banana, sliced
cup  PLANTERS COCKTAIL Peanuts, chopped

Make It

LINE 9x5-inch loaf pan with plastic wrap, with ends of wrap extending over sides of pan. Set aside.

CRUSH 12 of the cookies. Sprinkle half of the cookie crumbs onto bottom of prepared pan.

COARSELY chop remaining 12 cookies; stir into ice cream. Spoon half of the ice cream mixture over crumbs in pan; cover with layers of banana slices and peanuts. Top with remaining cookie crumbs and remaining ice cream. Cover tightly with additional plastic wrap.

FREEZE 6 hours or until firm. When ready to serve, remove dessert from freezer. Remove plastic wrap from top of dessert. Unmold dessert onto serving plate; remove remaining plastic wrap. Cut dessert into 12 slices to serve.

Kraft Kitchens Tips

Prepare as directed, except substitute chocolate frozen yogurt for chocolate ice cream.
Storage Know-How
Since ice cream tends to form ice crystals and absorb the odors of other foods in the freezer, it is best to use the ice cream within 2 to 3 days after purchase. When freezing for longer periods of time, double wrap the ice cream container in a freezer-weight plastic bag and freeze up to 2 months.
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