tin roof sundae pie

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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