peanut butter ice cream pie with fudge topping
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From Bon Appetit 1995.
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yield
12 serving(s)
prep time
20 Min
cook time
15 Min
method
Stove Top
Ingredients For peanut butter ice cream pie with fudge topping
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24peanut butter sandwich cookies (about 12 oz)
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5 Tbspunsalted butter, melted
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18 ozhot fudge sauce
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3 ptvanilla and peanut butter swirl ice cream, softened
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chopped roasted unsalted peanuts
How To Make peanut butter ice cream pie with fudge topping
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1Finely 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.
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2Heat sauce in microwave or in small saucepan until warm. Pour 1 cup sauce over bottom of crust. Freeze 1 hour.
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3Spoon ice cream over sauce in pan; smooth top. Freeze until firm, about 2 hours.
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4Rewarm 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.)
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5Run small sharp knife around pan sides to loosen crust. Release pan sides.
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6Cut pie into wedges and serve.
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