Creamy peanut butter cup ice cream pie
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- nutter butter sandwich cookies, finely crushed
- 7 Tbsp
- melted butter
- 3 c
- vanilla ice cream
- 2 c
- cool whip, thawed
- 1 c
- creamy peanut butter
- full size reese's peanut butter cups, coarsely chopped
- whip cream for garnish
- hot fudge sauce for garnish
1In lg bowl, mix crushed cookies and butter. Press mix into bottom and up sides of a deep dish 9" springform pie pan. Freeze 30 mins to set.
2Make sure to soften ice cream by letting it sit out for awhile. In lg bowl, stir together soft ice cream and cool whip. Spread mix into pie crust.
3Put peanut butter in a microwave safe bowl. Microwave for 30 seconds or until smooth and can be poured. drizzle onto ice cream and then swirl, using a butter knife. Sprinkle chopped peanut butter cups on top. Press lightly intoice cream. Cover tightly w/ plastic wrap. Freeze 4 hrs. remove from freezer 10 mins before serving. Dollop whipped cream onto pie and then drizzle w/ hot fudge sauce. Stored covered in freezer.