Ingredients
2 packages (16 ounces each ) individually-portioned refrigerated peanut butter cookie dough6 whole chocolate graham crackers, crushed1 cup cold whole milk1 cup heavy whipping cream1 package (3.4 ounces) instant vanilla pudding mix1 package (8 ounces) cream cheese, softened1-1/3 cups creamy peanut butter3 cups vanilla ice cream, softened1/4 cup Nutella
Preparation
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.
