Giant Peanut Butter Ice Cream Sandwich.

Total Time: 4 hrs 50 mins Preparation Time: 30 mins Cook Time: 4 hrs 20 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.