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.) COOL WHIP Whipped Topping (Do not thaw.)
1-1/2 pkg. (4 oz. each) semi-sweet baking chocolate (6 oz.)
1/2 cup salted peanuts, coarsely chopped
Mix 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.
Microwave whipped topping and chocolate in medium microwaveable bowl on HIGH 2 to 2-1/2 min. or until smooth, stirring after each minute.
Spread 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.
15 min prep
4 hr 45 min total
Makes 24 servings.