GIANT PEANUT BUTTER ICE CREAM SANDWICH

Giant Peanut Butter Ice Cream Sandwich image

Provided by @MakeItYours

Number Of Ingredients 9

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

Steps:

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., 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., 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., 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.