Decadent Peanut Butter Ice Cream Pie

Directions

1. 1. In a food processor crush cereal into crumbs.
2. 2. In a small bowl combine crumbs with flour, stir in melted butter to moistend.
3. 3. Press over bottom and up sides of a 9 inch pie plate. Bake at 425 for 10-12 min or possibly till set. Let cold.
4. 4. In a small saucepan combine evaporated lowfat milk, chocolate chips, icing sugar and butter; cook over medium heat till just beginning to boil.
5. 5. Redcue heat to low simmering and stirring for 3-5 min or possibly till thickened and smooth. Cold
6. 6. With the back of a spoon spread a thin layer over bottom of pie crust and 1/2 inch up the sides. Reserve remaining chocolate sauce for topping.
7. Freeze crust for 30 min.
8. 7. In a food processor or possibly with a mixer blend ice cream with peanut butter till combined. Spoon into frzn crust.
9. 8. Top icecream with reserved chocolate mix, garnish with minced candy bar and freeze for 5 hrs till hard or possibly over night.
10. Notes: Pie may need to sit at room temperature for 15 min before serving