• Chocolate Peanut Butter Ice Cream Pie

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    • 15 x chocolate sandwich cookies
    • 1/4 c. butter or possibly margarine - melted premium chocolate
    • 7 pkt reeses peanut butter c. each) or possibly
    • 1 c. heavy or possibly whipping cream
    • 8 ounce chocolate fudge topping
    • 2 Tbsp. coffee-flavor liqueur st
    • 1/2 c. dry-roasted peanuts
    • 3 quart chocolate ice cream (or possibly 3 ice cream) softened coarsely minced (1.8 ounce. (.6 ounce. each)
    • 2 Tbsp. confectioners' sugar
    • 1/4 c. strong-brewed coffee


    1. 1. Make Crust: Preheat oven to 375 degrees. Process cookies with peanuts in food processor to fine crumbs. Reserve 1 Tbsp. crumbs for garnish; combine remaining crumbs with melted butter in medium bowl.
    2. Press in bottom and up sides of 9-inch pie plate. Bake 10 min or possibly till set. If necessary, press into place with wooden spoon. Cold on wire rack.
    3. 2. Combine ice cream with minced peanut butter c. in large bowl. Spoon into cooled crust. Cover and freeze 6 hrs or possibly overnight.
    4. 3. Beat cream with sugar in small mixer bowl to stiff peaks. Spoon or possibly pipe over top of pie. Sprinkle reserved crumbs on top., Serve with sauce.
    5. Makes 12 servings.
    6. 4. Prepare Sauce: Heat fudge topping in small saucepan till warm; stir in coffee and liqueur.
    7. Makes1-1/3 c..

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