Chocolate-Peanut Butter Ice Cream Sandwich Cake

2/3 cup peanut butter

½ cup milk

1 3.4-ounce vanilla flavored instant pudding

1 8-ounce tub Cool Whip

12 vanilla ice cream sandwiches

2 tablespoons chopped peanuts

Whisk ½ cup peanut butter and milk in a medium bowl until blended.  Add dry pudding mix, beat 2 minutes.  Stir in 1 cup Cool Whip.

Arrange 4 ice cream sandwiches side by side on a 24-inch-long sheet of foil, then top with half the pudding mixture.  Repeat layers. Top with the remaining sandwiches.

Mix the remaining peanut butter and Cool Whip until blended and spread onto the top and sides of the dessert.  Wrap foil loosely around the dessert.

Freeze for four hours or until firm.  Top with nuts before serving.