Name: Giant Peanut Butter Ice Cream Sandwich
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 2 packages (16 ounces each ) individually-portioned refrigerated peanut butter cookie dough -; 6 whole chocolate graham crackers, crushed -; 1 cup cold whole milk -; 1 cup heavy whipping cream -; 1 package (3.4 ounces) instant vanilla pudding mix -; 1 package (8 ounces) cream cheese, softened -; 1-1/3 cups creamy peanut butter -; 3 cups vanilla ice cream, softened -; 1/4 cup Nutella -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Giant Peanut Butter Ice Cream Sandwich

1. 2 packages (16 ounces each ) individually-portioned refrigerated peanut butter cookie dough -

2. 6 whole chocolate graham crackers, crushed -

3. 1 cup cold whole milk -

4. 1 cup heavy whipping cream -

5. 1 package (3.4 ounces) instant vanilla pudding mix -

6. 1 package (8 ounces) cream cheese, softened -

7. 1-1/3 cups creamy peanut butter -

8. 3 cups vanilla ice cream, softened -

9. 1/4 cup Nutella -

How to cook deliciously - Giant Peanut Butter Ice Cream Sandwich

1. Stage

Preheat oven to 350°. Let dough stand at room temperature 5-10 minutes to soften. Press into two ungreased 9-in. springform pans; sprinkle with graham cracker crumbs. Bake 20-25 minutes or until set. Cool completely.

2. Stage

In a large bowl, whisk milk, cream and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. In another large bowl, beat cream cheese and peanut butter until smooth. Add pudding and ice cream; beat until smooth.

3. Stage

Spread over one cookie crust. Remove sides of second pan; place crust, crumb side down, over filling. Wrap in plastic; freeze on a baking sheet 4 hours or until firm.

4. Stage

Remove from freezer 15 minutes before serving. Place Nutella in a small microwave-safe bowl; cover and microwave at 50% power 1-2 minutes or until smooth, stirring twice. Remove sides of pan; cut dessert into slices. Drizzle with Nutella.