Giant Peanut Butter Ice Cream Sandwich.

1. 1

   Let dough stand at room temperature for 5-10 minutes to soften.

2. 2

   Press into two ungreased 9-in.

3. 3

   springform pans; sprinkle with graham cracker crumbs.

4. 4

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

5. 5

   Cool completely.

6. 6

   In a bowl, whisk the milk, cream and pudding mix for 2 minutes.

7. 7

   Let stand for 2 minutes or until soft-set.

8. 8

   In a large mixing bowl, beat cream cheese and peanut butter until smooth.

9. 9

   Add pudding and ice cream; beat until smooth.

10. 10

    Spread over one cookie crust.

11. 11

    Remove sides of second pan; place crust, crumb side down, over filling.

12. 12

    Cover and freeze for 4 hours or until firm.

13. 13

    Remove from the freezer 15 minutes before serving.

14. 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. 15

    Remove sides of pan; cut dessert into slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.