total time: 20 min. plus freezing
ingredients20 OREO Cookies, chopped (about 2 cups)
3 Tbsp. butter, melted
4 cups butter pecan ice cream, softened
1/2 cup caramel ice cream topping
1-1/2 cups thawed COOL WHIP Whipped Topping
1/3 cup PLANTERS Dry Roasted Peanuts, chopped
COMBINE cookie pieces and butter until well blended. Press onto bottom of 9-inch square pan.
SPREAD ice cream carefully over crust; drizzle with ice cream topping. Cover with COOL WHIP and nuts.
FREEZE 3 hours or until firm.
SERVE with a cup of hot brewed MAXWELL HOUSE Coffee.
Prepare using butterscotch ice cream topping or your favorite flavor of ice cream.