Giant Peanut Butter Ice Cream Sandwich
I created this treat 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. 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?
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 cup heavy whipping cream
- 32 oz ready-to-bake refrigerated peanutbutter cupcookies
- 6 whole chocolate graham crackers crushed
- 1 cup cold milk
- 1 package instant vanilla pudding mix (3.4 ounces)
- 8 oz cream cheese softened
- 1-1/3 cups creamy peanut butter
- 3 cups vanilla ice cream softened
- 1/4 cup nutella
- Carbohydrate 26.9724458438971 g
- Cholesterol 50.6429836066667 mg
- Fat 30.0573318153023 g
- Fiber 2.25799999884764 g
- Protein 10.69787281322 g
- Saturated Fat 12.7183979841212 g
- Serving Size 1 1 (125g)
- Sodium 223.411393848414 mg
- Sugar 24.7144458450495 g
- Trans Fat 2.18622640934013 g
- Calories 407 calories
As a busy housewife, I'm always looking for ways to make my life easier. That's why I love recipes that can be made ahead of time and frozen. This Giant Peanut Butter Ice Cream Sandwich is one of those recipes. It's perfect for parties or potlucks because it can be made the day before and stored in the freezer until you're ready to serve it.
The best part about this recipe is that it's so easy to make. The cookie dough only requires a few simple ingredients, and the pudding filling is made with instant pudding mix. Once the sandwich is assembled, it just needs to be frozen for a few hours before you're ready to serve it. Who needs a trip to the ice-cream parlor?
Step-by-step
- 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.
- 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 the second pan; place the crust, crumb side down, over the filling. Cover and freeze for 4 hours or until firm.
- 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.
