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    You are in: Home / Recipes / Giant Peanut Butter Ice Cream Sandwich. Recipe
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    Giant Peanut Butter Ice Cream Sandwich.

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 50 mins

    30 mins

    4 hrs 20 mins

    JLBurnell's Note:

    Another recipe for my friend, Mindy, the PB lover. **Note: There is only 20 minutes of actual baking time, and 4 hours of freezing time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Giant Peanut Butter Ice Cream Sandwich.

    Serving Size: 1 (220 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 842.3
     
    Calories from Fat 505
    60%
    Total Fat 56.2 g
    86%
    Saturated Fat 19.8 g
    99%
    Cholesterol 89.6 mg
    29%
    Sodium 692.9 mg
    28%
    Total Carbohydrate 71.9 g
    23%
    Dietary Fiber 3.2 g
    12%
    Sugars 21.3 g
    85%
    Protein 18.2 g
    36%

    The following items or measurements are not included:

    chocolate graham crackers

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