Giant Peanut Butter Ice Cream Sandwich.

• 2 (18 ounce) packagesready-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 13 cups creamy peanut butter
• 3 cups vanilla ice cream, softened
• 14 cup chocolate hazelnut spread

1. Let dough stand at room temperature for 5-10 minutes to soften.
2. Press into two ungreased 9-in.
3. springform pans; sprinkle with graham cracker crumbs.
4. Bake at 350 for 20-25 minutes or until set.
5. Cool completely.
6. In a bowl, whisk the milk, cream and pudding mix for 2 minutes.
7. Let stand for 2 minutes or until soft-set.
8. In a large mixing bowl, beat cream cheese and peanut butter until smooth.
9. Add pudding and ice cream; beat until smooth.
10. Spread over one cookie crust.
11. Remove sides of second pan; place crust, crumb side down, over filling.
12. Cover and freeze for 4 hours or until firm.
13. Remove from the freezer 15 minutes before serving.
14. Place hazelnut spread in a small microwave-safe bowl; cover and microwave at 50% power for 1-2 minutes or until smooth, stirring twice.
15. Remove sides of pan; cut dessert into slices.

crackers, cold milk, heavy whipping cream, vanilla instant pudding, cream cheese, peanut butter, vanilla ice cream, chocolate hazelnut spread

Taken from www.food.com/recipe/giant-peanut-butter-ice-cream-sandwich-291540 (may not work)