Papa Z recently celebrated his birthday. In his old age he must have been feeling adventurous because he chose to forgo the traditional Mint Chocolate Chip Ice Cream cake from Baskin-Robbins and asked me to make a cake for him with the help of our kids! REALLY? You want the kids and me to make your cake? You do realize I'm not the best baker and I'm guessing with the help of the kids it won't get any better! He added even more pressure to me by not giving any input on what kind of cake he wanted. So that is how Papa Z ended up with a Giant Birthday Sandwich! I found the recipe through the Taste of Home.
Giant Peanut Butter Ice Cream Sandwich
2 packages (16 ounces each) ready-to-bake refrigerated peanut butter cup cookie dough (good luck finding
this, I ended up using Peanut Butter dough with chocolate chips in it)
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 cups creamy peanut butter
3 cups vanilla ice cream, softened
1/4 cup Nutella
*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° for 20-25 minutes or until set. Cool completely. *In a large bowl, whisk the milk, cream and pudding mix for 2 minutes. Let stand for 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. Cover and freeze for 4 hours or until firm.
*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 sides of pan; cut dessert into slices. Drizzle with Nutella.