Peanut Butter Ice Cream Pie With Fudge Topping Recipe

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Peanut Butter Ice Cream Pie with Fudge Topping

Vicki Butts (lazyme)

By
@lazyme5909

From Bon Appetit 1995.


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Rating:

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Serves:

12

Prep:

20 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

24
peanut butter sandwich cookies (about 12 oz)
5 Tbsp
unsalted butter, melted
18 oz
hot fudge sauce
3 pt
vanilla and peanut butter swirl ice cream, softened
chopped roasted unsalted peanuts

Directions Step-By-Step

1
Finely grind cookies in processor. Add butter; blend until moist crumbs form. Press crumb mixture over bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch high sides.
2
Heat sauce in microwave or in small saucepan until warm. Pour 1 cup sauce over bottom of crust. Freeze 1 hour.
3
Spoon ice cream over sauce in pan; smooth top. Freeze until firm, about 2 hours.
4
Rewarm remaining sauce in microwave or saucepan until warm. Pour over ice cream, covering completely. Sprinkle nuts in 1-inch-wide border around edge of pie. Freeze until set, about hour. (Can be prepared 1 week ahead. Cover and keep frozen.)
5
Run small sharp knife around pan sides to loosen crust. Release pan sides.
6
Cut pie into wedges and serve.

About this Recipe

Course/Dish: Pies, Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: American