Caramel and peanut ice cream pie

Lynnda Cloutier


All the flavor with half the fat.UnknoWn source


★★★★★ 1 vote



  • ·
    1/3 cup +2 tablespoons fat-free caramel ice cream topping such as smuckers, divided
  • ·
    1/3 cup +2 tablespoons chopped cocktail peanuts with sea salt, such as planters, divided
  • ·
    4 cups vanilla low-fat ice cream, softened
  • ·
    one reduced fat graham cracker crust, 6 ounces
  • ·
    1/8 teaspoon fine sea salt

How to Make Caramel and peanut ice cream pie


  1. gently fold 1/3 cup caramel topping and 1/3 cup peanuts into ice cream just until caramel is swirled throughout.
  2. Spoon ice cream mixture into graham cracker crust. Sprinkle top of ice cream with remaining 2 tablespoons peanuts
  3. cover and freeze four hours or until firm.
  4. Drizzle remaining 2 tablespoons caramel topping over pie. Cut into 10 slices. Sprinkle slices evenly with sea salt just before serving. Makes 10 servings.

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About Caramel and peanut ice cream pie

Course/Dish: Pies Ice Cream & Ices

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