Peanut Butter Fudge Ice Cream Pie
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|1 qt||softened french vanilla ice cream|
|1 c||chunky style peanut butter|
|1||pre-made chocolate or vanilla cookie crust|
|1/2 c||salted peanuts coarsely chopped|
|1 c||jar of hot fudge ice cream topping melted|
|canned or fresh whipped cream|
|10 small||peanut butter cups|
|2 Tbsp||caramel ice cream topping|
Livingston, TN (pop. 4,058)
Member Since Jan 2011
I recently bought some french vanilla ice cream to use with a Dutch Apple Pie. Since we don't like plain vanilla ice cream, I needed a way to use the leftovers. Everyone loves peanut butter and chocolate so this frozen silky treat was born.
In a large bowl, soften the ice cream.
With electric mixer on low, whip in the peanut butter until well blended.
Spoon 1/2 of ice cream mixture into pie crust.
Top ice cream with 3/4 cup of the melted, cooled hot fudge. Top fudge with 1/4 cup of salted chopped peanuts.
Pour remaining ice cream into pie shell. Put remaining fudge in a plastic bag and cut off one corner. Drizzle top of pie with fudge. Drizzle caramel ice cream topping over the pie with a spoon.
Sprinkle top of pie with the remaining 1/4 cup peanuts. Cover and freeze for 2 or more hours until firm.
Decorate with whipped cream around the edges. Place peanut butter cups around the whipped cream (optional.)
When ready to serve, take pie from freezer and slice with a warm knife that's been run under hot water. Return unused portion covered to the freezer.