Giant Peanut Butter Ice Cream Sandwich |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I created this treat for my husband, adding light and low-fat products to the cookie dough, explains JoAnn Belack in Bradenton, Florida. It was so fantastic that I fixed it with conventional ingredients for guests. They actually shrieked in ecstasy! Since it can be made ahead of time and frozen, it cuts stress for busy hostessesâ¦and really, who doesnât love peanut butter? 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 peanut butter |
3 cups vanilla ice cream, softened |
1/4 cup nutella |
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. Bake at 350° for 20-25 minutes or until set. Cool completely.
2. 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.
3. 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.
4. 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.
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