Giant Peanut Butter Ice Cream Sandwich

I'm not a huge fan of pumpkin pie so this year for Thanksgiving I decided to go with a peanut butter dessert. There's nothing about peanut butter that screams Thanksgiving so it was a bit of an odd choice but because it was so good I don't think anyone minded. It's Christmas now, so I'm just a little late for my Thanksgiving post but I've slacked on putting up about 10 recipes and now that I finally have time I'm putting them all up at once. This dessert is nothing too impressive but it's full of flavor and a sure crowd pleaser. We had a big range of ages, from 19 to 85, and everyone thought it was great.

Giant Peanut Butter Ice Cream Sandwich

Recipe from Taste of Home Joann Belack

Yield: 12 servings

2 packages (16 ounces each) 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 package (3.4 ounces) instant vanilla pudding mix

1 package (8 ounces) cream cheese, softened

1- 1/3 cup chocolate hazelnut spread

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. Bake at 350 degrees for 20-25 minutes or until set. Cool Completely.

2) In a large bowl, whisk the milk, cram, and pudding mix for 2 minutes or until soft-set. In another large bowl, beat the cream cheese and peanut butter until smooth. Add pudding and ice cream; beat until smooth.

3) Spread over one cookie crust. Remove the sides of the second pan; place crust, crumb side down, over filling. Cover and freeze for 4 hours or until firm.

4)Remove from the freezer 15 minutes before serving. Place hazelnut spread in a small microwave safe bowl; cover and microwave at 50% power for 1-2 minutes or until smooth, stirring twice. Remove the sides of pan, cut dessert into slices. Drizzle the hazelnut spread.