Giant Peanut Butter Ice Cream Sandwich

• 2 packages (16 ounces each ) individually-portioned refrigerated peanut butter cookie dough
• 6 whole chocolate graham crackers, crushed
• 1 cup cold whole 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

1. Preheat oven to 350u0b0. Let dough stand at room temperature 5-10 minutes to soften. Press into two ungreased 9-in. springform pans; sprinkle with graham cracker crumbs. Bake 20-25 minutes or until set. Cool completely.
2. In a large bowl, whisk milk, cream and pudding mix 2 minutes. Let stand 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. Wrap in plastic; freeze on a
4. 4 hours or until firm.
5. Remove from freezer 15 minutes before serving. Place Nutella in a small microwave-safe bowl; cover and microwave at 50% power 1-2 minutes or until smooth, stirring twice. Remove sides of pan; cut dessert into slices. Drizzle with Nutella.

crackers, milk, heavy whipping cream, cream cheese, peanut butter, vanilla ice cream, nutella

Taken from www.tasteofhome.com/recipes/giant-peanut-butter-ice-cream-sandwich/ (may not work)