tin roof sundae pie

★★★★★ 1 Review
emit1961 avatar
By mary Armstrong
from San Antonio, TX

A favorite from Melissa.

★★★★★ 1 Review
serves 8
prep time 4 Hr 30 Min

Ingredients For tin roof sundae pie

  • 20
    squares chocolate grahams, finely crushed or (2 cups)
  • 1/3 c
    melted butter or margarine
  • 3/4 c
    caramel topping, divided
  • 3/4 c
    salted peanuts, chopped and divided
  • 1 qt
    vanilla ice cream, softened

How To Make tin roof sundae pie

  • 1
    Mix graham crackers and butter. Reserve 1/4 cup crumb mixture.
  • 2
    Press remaining crumb mixture into the bottom and up the sides of a 9-inch pie plate. Freeze 15 minutes.
  • 3
    Swirl 1/2 cup caramel topping and 1/2 cup peanuts into ice cream in a bowl with a wooden spoon. Spoon into crust.
  • 4
    Top with reserved 1/4 cup crumb mixture. Drizzle with caramel sauce, sprinkle with remaining peanuts. Freeze 4 hours or until firm. Garnish with cool whip if desired and a marachino cherry.
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