Peanut Butter Ice Cream Pie
|Categories:||Pies, Ice Cream & Ices, Quick & Easy, For Kids|
|Keywords:||peanut, butter, marshmallow|
|1||pre-made graham cracker pie crust|
|2 c||vanilla peanut butter ripple ice cream, softened|
|1/2||container cool whip|
|1 btl||peanut butter sauce|
|1/2 c||mini marshmallows|
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DirectionsTo soften ice cream, microwave in carton or glass bowl for 15-20 seconds.Spoon softened ice cream into pie crust, leaving about 1/4 in around the top. Smooth with spatula or back of spoon dipped in warm water.Spread half of a container of cool whip over the top of the ice cream.Drizzle peanut butter sauce over whipped topping. If you do not have peanut butter sauce, you can soften a few teaspoons of smooth peanut butter in the microwave for 10-15 seconds and then use a spoon to drizzle it.Gently place mini marshmallows over the top of the pie.Cover with lid or plastic wrap and place in freezer for at least 4 hours or overnight.Let sit for 15 minutes before cutting. Slice into 6-8 wedges and serve. If you have trouble cutting through it, dip knife in hot water.