Peanut Butter Ice Cream Sandwich Dessert Food

ICE CREAM LASAGNA

Steps:

• Line the bottom of a 9x13-inch pan with 12 ice cream sandwiches.
• Open the jar of peanut butter, place into microwave oven, and microwave on low power for about 30 seconds at a time, until the peanut butter is warm and spreads easily. Spread half the peanut butter over the layer of ice cream sandwiches.
• Mix the instant chocolate pudding mix into the whipped topping; spread half the mixture over the peanut butter layer.
• Spread half the peanut butter cups over the whipped topping layer.
• Remove tops of the hot fudge and caramel topping jars, and microwave on low power for about 10 seconds at a time just until the toppings are warmed and liquid. Drizzle half of the fudge and caramel sauces over the peanut butter cups.
• Repeat the layers, starting with the remaining ice cream sandwiches, followed by remaining peanut butter, whipped topping mix, peanut butter cups, hot fudge sauce, and caramel sauce.
• Freeze the dessert until solidly frozen, 1 to 2 hours.

CHOCOLATE PEANUT BUTTER ICE CREAM SANDWICH DESSERT

Steps:

• Beat cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk and peanut butter on low speed until smooth.
• Arrange ice cream sandwiches in 13 x 9-inch dish to form a single layer. Spread peanut butter mixture evenly over ice cream sandwich layer. Cover; freeze 4 to 6 hours until firm.
• Cut into 12 squares. Top with hot fudge topping and peanuts. Serve immediately.

PEANUT BUTTER BLONDIE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 350 degrees F. Grease two 8-inch baking dishes with the nonstick cooking spray and line them with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
• In a large bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, salt and baking powder. In a medium bowl, whisk together the butter, vanilla, eggs and 3/4 cup peanut butter. Add the wet ingredients to the dry ingredients and stir with a wooden spoon or spatula to combine. Divide the mixture between the prepared baking dishes and spread out evenly with a spatula or your hands. Bake until the centers are just set, begin checking for doneness at 23 minutes. Cool in the pans completely.
• While the blondies cool, allow the ice cream to soften at room temperature to a spreadable consistency. Using an offset spatula, spread the ice cream evenly over one pan of the blondies while it's still in the pan. Drizzle on the remaining 1/2 cup peanut butter and use the spatula to swirl it into the ice cream. Place the other blondie on top of the ice cream and freeze until the ice cream is firm, about 4 hours.
• Using the parchment wings, lift the whole thing out of the pan and onto a cutting board. Use a sharp knife to cut to trim the edges (if desired, this isn't necessary) and cut it into 1 1/2- to 2-inch squares. Wrap individually in plastic wrap or place in an airtight container and store in the freezer.

GIANT PEANUT BUTTER ICE CREAM SANDWICH

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.

CHOCOLATE-PEANUT BUTTER ICE CREAM SANDWICH CAKE

Steps:

• Whisk 1/2 cup peanut butter and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in 1 cup COOL WHIP.
• Arrange 4 ice cream sandwiches, long sides together, on 24-inch-long sheet of Reynolds Wrap® Aluminum Foil; top with half the pudding mixture. Repeat layers. Top with remaining sandwiches.
• Mix remaining peanut butter and COOL WHIP until blended; spread onto top and sides of dessert.
• Freeze 4 hours or until firm. Top with nuts before serving.

PEANUT BUTTER ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening, peanut butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well., Roll into 1-in. balls; roll in remaining sugar. Place 1 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. , Bake 9-11 minutes or until set (do not overbake). Remove to wire racks to cool completely., In a microwave, melt candy coating; stir until smooth. Spread a heaping teaspoonful on the bottom of each cookie; place chocolate side up on waxed paper until set., To make ice cream sandwiches, place 1/4 cup ice cream on the bottom of half of the cookies; top with remaining cookies. Wrap in plastic; freeze on a baking sheet overnight.

PEANUT BUTTER ICE CREAM SANDWICH DESSERT

Steps:

• Pour the hot fudge into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil.
• Stir peanut butter into hot fudge until smooth.
• Allow to cool to room temperature.
• Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches, using 9 1/2 sandwiches.
• Spread half the whipped topping over the sandwiches.
• Using half the chocolate mixture, put 9 mounds on top and swirl with knife to distribute.
• Top with half the peanuts.
• Repeat layers.
• Freeze until firm, 1 hour.
• Cut into squares to serve.

CHOCOLATE-PEANUT BUTTER SHEET PAN ICE CREAM SANDWICHES

Steps:

• Place a rack in center of oven and preheat to 350°F. Generously coat a 18x13" rimmed baking sheet with nonstick spray . Melt 1 cup (2 sticks) butter in a small saucepan over medium heat. Let cool slightly.
• Whisk together cocoa powder, kosher salt, baking powder, and 1½ cups sugar in a medium bowl. Drizzle in butter; reserve saucepan. Whisk until butter is incorporated, then add vanilla and 2 eggs and whisk until batter is glossy and smooth. Add 1¼ cup flour and whisk until no dry streaks remain.
• Melt remaining ¼ cup (½ stick) butter in reserved saucepan over medium heat. Remove from heat, add peanut butter, and whisk until smooth. Whisk in remaining 1 egg and ½ cup sugar, then add remaining ½ cup flour and whisk until smooth.
• Pour chocolate batter into prepared pan and, using a rubber spatula or your fingers, smooth into an even layer, spreading all the way to the corners and sides; the batter will be quite thin. Dollop peanut butter batter over chocolate batter and press into an even layer. Sprinkle sea salt on top.
• Bake cookies until top looks dry and a tester inserted into the center comes out clean, 14-17 minutes (cookies will seem too soft, but they'll firm up as they cool). Let cookies cool in baking sheet, then use a sharp knife to cut into 32 pieces (8 across on long sides and 4 down on short sides). Carefully remove pieces from pan with a thin spatula.
• Meanwhile, line a rimmed 13x9" rimmed baking sheet or baking dish with plastic wrap, layering sheets both lengthwise and crosswise and leaving a few inches of overhang on all sides. Transfer softened ice cream to prepared pan and spread into an even layer. Fold overhang up and over the top and freeze ice cream until firm, at least 1 hour.
• When you're ready to assemble sandwiches, use plastic overhang to transfer frozen ice cream block to a cutting board. Working quickly, cut into 16 pieces (4 across on long sides and 4 down on short sides-mirroring half of the cookie slicing method above). Sandwich each ice cream rectangle between 2 cookies, arranging cookies top side out and place on a baking sheet. Freeze until firm all the way through, then transfer sandwiches to an airtight container or individually wrap in foil. Keep frozen until ready to serve.

HOT FUDGE ICE CREAM BAR DESSERT

Steps:

• Pour the chocolate syrup into a medium microwave-safe bowl and microwave until hot, about 2 minutes on high, stopping every 30 seconds. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
• Line the bottom of a 9x13-inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, at least 1 hour. Cut into squares to serve.