Giant Peanut Butter Ice Cream Sandwich

This treat was originally created by adding light and low-fat products to the cookie dough. It was so fantastic that it was prepared 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 hostesses... and really, who doesn't love peanut butter?

Yield

12 servings

Ingredients

2 (16 ounce) packages 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 (3.4 ounce) package instant vanilla 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

Preheat oven to 350°F (177°C). Meanwhile, let dough stand at room temperature for 5 to 10 minutes to soften. Press into two ungreased 9-inch springform pans; sprinkle with graham cracker crumbs. Bake for 20 to 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 to 2 minutes or until smooth, stirring twice. Remove sides of pan; cut dessert into slices. Drizzle with hazelnut spread.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 25 minutes
Freeze Time: 4 hours
Stand Time: 15 minutes

Additional Information

Look for chocolate hazelnut spread in the peanut butter section.

Nutritional Information

Amount per serving: Calories 663, Fat 44 g (Saturated Fat 18 g), Cholesterol 70 mg, Sodium 554 mg, Carbohydrate 56 g, Fiber 3 g, Protein 15 g.

Recipe Courtesy Of

JoAnn Belack, Bradenton, Florida

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