GIANT PEANUT BUTTER ICE CREAM SANDWICH RECIPE

Giant Peanut Butter Ice Cream Sandwich Recipe image

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients
2 packages (16 ounces each) ready-to-bake refrigerated peanut butter cup cookie dough
6 whole chocolate graham crackers, crushed
1 cup cold 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 Jif ® Creamy Peanut Butter [x] Fresh-Roasted Peanut Flavor Jif Peanut Butter has that perfect combination of creamy and extra crunchy textures with a fresh-roasted peanut taste. Get Recipes >
3 cups vanilla ice cream, softened
1/4 cup Nutella

Steps:

Let dough stand at room temperature for 5-10 minutes to soften. Press into two ungreased 9-in. springform pans; sprinkle with graham cracker crumbs. Bake at 350° for 20-25 minutes or until set. Cool completely.
In a large bowl, whisk the milk, cream and pudding mix for 2 minutes. Let stand for 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.
Spread over one cookie crust. Remove sides of second pan; place crust, crumb side down, over filling. Cover and freeze for 4 hours or until firm.
Remove from the freezer 15 minutes before serving. Place Nutella in a small microwave-safe bowl; cover and microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Remove sides of pan; cut dessert into slices. Drizzle with Nutella. Yield: 12 servings.