Giant Peanut Butter Ice Cream Sandwich Recipe

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 creamy Jif® Peanut Butter
• 3 cups vanilla ice cream, softened
• 1/4 cup chocolate hazelnut spread

Directions

• 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 hazelnut spread 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 hazelnut spread. Yield: 12 servings.

Giant Peanut Butter Ice Cream Sandwich published in Simple & Delicious March/April 2007, p33