Peanut Butter Ice Cream Pie

Recipe Rating:
 2 Ratings
Serves: 6-8 servings
Prep Time:


1 pre-made graham cracker pie crust
2 c vanilla peanut butter ripple ice cream, softened
1/2 container cool whip
1 bottle peanut butter sauce
1/2 c mini marshmallows

The Cook

Lindsay Dougherty Recipe
Lightly Salted
MAPLE SHADE, NJ (pop. 59,496)
Member Since Mar 2011
Lindsay's notes for this recipe:
I made this for my family recently and they loved it. I decided to make it with my 5-year old daughter and we had alot of fun. It's easy and perfect for the summer.
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To 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.


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user Lindsay Dougherty DOUGHMOM - Jun 6, 2011
I shared a photo of this recipe. View photo
user Eve Anderson(AKA-POETGRL) mumm6 - Jun 6, 2011
This looks yummy, thank u.
user Lindsay Dougherty DOUGHMOM - Jun 6, 2011
It was - my family loved it. Thanks :)

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