Giant Peanut Butter Ice Cream Sandwich. Recipe

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Giant Peanut Butter Ice Cream Sandwich.
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Ingredients:

Directions:

  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. Bake at 350° for 20-25 minutes or until set. Cool completely.
  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. Add pudding and ice cream; beat until smooth.
  5. Spread over one cookie crust. Remove sides of second pan; place crust, crumb side down, over filling.
  6. Cover and freeze for 4 hours or until firm.
  7. Remove from the freezer 15 minutes before serving.
  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. Remove sides of pan; cut dessert into slices.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 437.55 Kcal (1832 kJ)
Calories from fat 276.78 Kcal
% Daily Value*
Total Fat 30.75g 47%
Cholesterol 44.15mg 15%
Sodium 246.01mg 10%
Potassium 432.39mg 9%
Total Carbs 33.07g 11%
Sugars 22.16g 89%
Dietary Fiber 2.8g 11%
Protein 11.22g 22%
Vitamin C 0.7mg 1%
Iron 1.1mg 6%
Calcium 137.1mg 14%
Amount Per 100 g
Calories 314.11 Kcal (1315 kJ)
Calories from fat 198.7 Kcal
% Daily Value*
Total Fat 22.08g 47%
Cholesterol 31.7mg 15%
Sodium 176.61mg 10%
Potassium 310.41mg 9%
Total Carbs 23.74g 11%
Sugars 15.91g 89%
Dietary Fiber 2.01g 11%
Protein 8.05g 22%
Vitamin C 0.5mg 1%
Iron 0.8mg 6%
Calcium 98.4mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.8
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free

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