Lindsay's StoryI 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.
pre-made graham cracker pie crust
vanilla peanut butter ripple ice cream, softened
container cool whip
peanut butter sauce
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
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.