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Giant Peanut Butter Ice Cream Sandwich

I created this giant peanut butter cookie cake for my husband, adding light and low-fat products to the cookie dough. It was so fantastic that I fixed it with conventional ingredients for guests. Since it can be made ahead of time and frozen, it cuts stress for busy hostesses. And really, who doesn't love peanut butter ice cream? —Joann Belack, Bradenton, Florida
  • Total Time
    Prep: 30 min. Bake: 20 min. + freezing
  • Makes
    12 servings

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

Directions

  • 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.
Nutrition Facts
1 slice: 663 calories, 44g fat (18g saturated fat), 70mg cholesterol, 554mg sodium, 56g carbohydrate (36g sugars, 3g fiber), 15g protein.
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Reviews

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Average Rating:
  • Frankie
    Aug 14, 2019

    its NOT peanut butter CUP cookie dough, its just plain peanut butter cookie dough

  • shawnba
    May 12, 2019

    Really good!! I followed the recipe exactly, and this was easy and good. The only thing I would change would be omitting the chocolate graham cracker crumbs. They didn’t really add anything either in flavor or texture, and made it hard to tell when the cookie dough was cooked. I wouldn’t change anything else. This was a really good dessert. VFE

  • thefamilybaker
    Jul 31, 2014

    What brand of cookie dough carries peanut cup cookie dough? I can't find it at the grocery stores in our area. It sounds like this would be delicious and i would LOVE to try this recipe!

  • vic.m
    Dec 22, 2011

    IT WAS AMAZINN! TOTALLY MAKING IT AGAIN!!!!! MHMMMM.. IT WAS GOOOOOOD

  • rubyaec
    Jun 19, 2011

    I made this for a family gathering, and needless to say it was a huge hit! I didn't even realize that I had left out the chocolate graham cracker crumbs until is started writing this review, but it was still fantastic. Next time I think I will make it in pie pans instead of the springform pan, but however it is made, it is a wonderful dessert!

  • NinaJane
    Jun 22, 2010

    I Made this for dessert on Father's Day. It was a big hit! Very rich, but Scrumptious!!

  • slowcooklady
    Jul 21, 2009

    Making this tonight to eat tomorrow! Fiance is a huge pb fan! Thanks for the recipe!!

  • HolJen
    Jun 9, 2009

    Oh yum..hope I'm able to find the peanut butter cup cookie dough. This sounds as it will be a family fav. Thanks for sharing it.