PEANUT BUTTER ICE CREAM SANDWICH CAKE RECIPES

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GIANT PEANUT BUTTER ICE CREAM SANDWICH RECIPE: HOW TO MAKE IT



Giant Peanut Butter Ice Cream Sandwich Recipe: How to Make It image

I created this giant peanut butter cookie cake 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. Since it can be made ahead of time and frozen, it cuts stress for busy hostesses. And really, who doesn't love peanut butter ice cream? —Joann Belack, Bradenton, Florida

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 12 servings.

Number Of Ingredients 9

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

Steps:

  • Preheat oven to 350°. 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. , 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. , Spread over one cookie crust. Remove sides of second pan; place crust, crumb side down, over filling. Wrap in plastic; freeze on a baking sheet 4 hours or until firm. , 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.

Nutrition Facts : Calories 663 calories, FatContent 44g fat (18g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 554mg sodium, CarbohydrateContent 56g carbohydrate (36g sugars, FiberContent 3g fiber), ProteinContent 15g protein.

PEANUT BUSTER ICE CREAM SANDWICH CAKE — LET'S DISH RECIPES



Peanut Buster Ice Cream Sandwich Cake — Let's Dish Recipes image

Ice cream sandwiches are layered with hot fudge, peanut butter, whipped cream and chopped peanuts in this decadent ice cream cake creation.

Provided by Danelle

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 16

Number Of Ingredients 5

2 (12-13 oz.) jars hot fudge sauce
3/4 cup creamy peanut butter
20 ice cream sandwiches
1 (12 oz.) container frozen whipped topping, thawed
1 cup chopped, salted peanuts

Steps:

  • Place hot fudge sauce in a microwave safe bowl and microwave on high until hot, 1-2 minutes. Do not let the fudge boil. Stir peanut butter into hot fudge until smooth. Let cool to room temperature.
  • Line the bottom of a 9x13 inch baking dish with ice cream sandwiches, trimming sandwiches to fit, as needed.
  • Spread half of whipped topping over sandwiches. Place dessert in freezer for about 15 minutes, or until whipped topping is firm. Remove from freezer and spread half of fudge mixture over the whipped topping. Sprinkle with half of the peanuts.
  • Repeat the layers, ending with hot fudge and peanuts. Freeze until firm, about 2 hours. Cut into squares to serve. Drizzle with additional hot fudge sauce, if desired.

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