- This topic has 1 reply, 1 voice, and was last updated September 19, 2007 at 3:21 am by .
- September 19, 2007 at 3:21 am #253461
Peanut Butter Ice Cream Pie
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
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
Kelly in IL
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