Peanut Butter Ice Cream Pie

Estimated Times

Cooking Time: 20 min

Preperation Time: 30 min



WHAT YOU NEED

1 pkg. (16.5 oz.) NESTLÉ TOLL HOUSE Refrigerated Chocolate Chip

Cookie Bar Dough, softened, divided

1/2 cup creamy peanut butter, divided

2 cups DREYER'S or EDY'S SLOW-CHURNED vanilla ice cream, softened

1/4 cup chopped peanuts

3 tablespoons NESTLÉ NESQUIK Chocolate Flavor Syrup

Chopped peanuts (optional)



HOW TO DO IT



PREHEAT oven to 350° F. Grease 9-inch pie plate.



PRESS 20 squares of cookie dough onto bottom and up side of prepared

pie plate.



BAKE for 18 to 22 minutes or until golden brown; flatten down with

back of spoon to form pie shell. Cool completely on wire rack.



SPREAD 1/4 cup peanut butter over crust. Mix ice cream, remaining 1/4

cup peanut butter and 1/4 cup peanuts in medium bowl. Spoon into

cookie crust; spread evenly. Drizzle with Nesquik and additional

chopped peanuts. Freeze for at least 2 hours or overnight.



BAKE remaining cookie dough according to package directions. Cool

completely on wire rack; crumble cookies.



THAW pie for 5 to 10 minutes. Sprinkle cookie crumbs over pie. Cut

into wedges.





Kelly in IL