Giant Peanut Butter Ice Cream Sandwich. |
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Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 12 |
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Another recipe for my friend, Mindy, the PB lover. **Note: There is only 20 minutes of actual baking time, and 4 hours of freezing time. Ingredients:
2 (18 ounce) packages ready-to-bake refrigerated peanut butter cookie dough |
6 whole chocolate graham crackers, crushed |
1 cup cold milk |
1 cup heavy whipping cream |
1 (3 1/2 ounce) package vanilla instant pudding mix |
1 (8 ounce) package cream cheese, softened |
1 1/3 cups creamy peanut butter |
3 cups vanilla ice cream, softened |
1/4 cup chocolate hazelnut spread |
Directions:
1. 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.
2. Bake at 350° for 20-25 minutes or until set. Cool completely.
3. In a bowl, whisk the milk, cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large mixing bowl, beat cream cheese and peanut butter until smooth.
4. Add pudding and ice cream; beat until smooth.
5. Spread over one cookie crust. Remove sides of second pan; place crust, crumb side down, over filling.
6. Cover and freeze for 4 hours or until firm.
7. Remove from the freezer 15 minutes before serving.
8. Place hazelnut spread in a small microwave-safe bowl; cover and microwave at 50% power for 1-2 minutes or until smooth, stirring twice.
9. Remove sides of pan; cut dessert into slices.
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