Prepare the Pan:

• Line a 9×5-inch or 8×4-inch loaf pan with parchment paper, allowing excess to hang over the edges for easy removal.

First Layer:

• Spread a layer of whipped topping on the bottom and sides of the pan.
• Unwrap enough Snickers Ice Cream Bars to cover the bottom of the pan snugly (about 6-8 bars).
• Spread another layer of whipped topping over the ice cream bars.

Graham Cracker Layer:

• Place chocolate graham crackers over the whipped topping, breaking them as needed to fit. It’s okay if they overlap.

Pudding Layer:

• Whisk together the instant chocolate pudding mix and whole milk until smooth, about 1 minute. Let it set in the refrigerator for about 5 minutes to thicken.
• Spread the pudding over the graham crackers.

Second Ice Cream Bar Layer:

• Add another layer of Snickers Ice Cream Bars over the pudding.
• Spread more whipped topping over the ice cream bars.
• Cover the top with an additional piece of parchment paper.

Freeze:

• Place the assembled cake in the freezer for at least 1 hour to set.

Prepare the Topping:

• Melt coconut oil or vegetable shortening in a small skillet over low heat. Remove from heat and stir in chopped dark chocolate until smooth. Let it cool completely.

Unmold and Garnish:

• Remove the cake from the freezer and use the parchment overhang to lift it out of the pan. Place it on a serving plate.
• Spread the remaining whipped topping over the outside to frost the cake.
• Drizzle the cooled chocolate mixture over the top and sprinkle with chopped peanuts.

Serve:

• For cleaner slices, return the cake to the freezer for a little longer before slicing.
• Slice and enjoy this indulgent no-bake treat!