Peanut Butter Ice Cream Sandwiches

Ingredients

• 3 tablespoons no-sugar-added creamy peanut butter $
• 2 cups vanilla no-sugar-added, fat-free ice cream, softened $
• 16 (2-inch-diameter) gingersnaps

Preparation

1. Swirl peanut butter into ice cream. Place in freezer 30 minutes or until firm enough to spread.
2. Spread 1/4 cup ice cream mixture onto each of 8 gingersnaps. Top with remaining 8 gingersnaps. Place sandwiches on a 15- x 10-inch jelly-roll pan; freeze until firm. Wrap sandwiches in plastic wrap, and store in freezer.

Note:

To soften ice cream in the microwave, remove top and liner (if any) of carton. Microwave on HIGH (power level 10) in 10-second intervals, checking in between, until ice cream reaches desired consistency.