Peanut Butter Ice Cream Pie
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- pre-made graham cracker pie crust
- 2 c
- vanilla peanut butter ripple ice cream, softened
- container cool whip
- 1 bottle
- peanut butter sauce
- 1/2 c
- mini marshmallows
1To soften ice cream, microwave in carton or glass bowl for 15-20 seconds.
2Spoon 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.
3Spread half of a container of cool whip over the top of the ice cream.
4Drizzle 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.
5Gently place mini marshmallows over the top of the pie.
6Cover with lid or plastic wrap and place in freezer for at least 4 hours or overnight.
7Let 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.