Peanut Butter Ice Cream Pie
PinchedtimesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|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|
MAPLE SHADE, NJ (pop. 59,496)
Member Since Mar 2011
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.
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.