Peanut Butter Ice Cream Pie with Fudge Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
24 peanut butter sandwich cookies (about 12 ounces) |
5 tablespoons unsalted butter, melted |
1 18-ounce jar hot fudge sauce |
3 pints vanilla and peanut butter swirl ice cream, softened |
chopped roasted unsalted peanuts |
Directions:
1. Finely grind cookies in processor. Add butter; blend until moist crumbs form. Press crumb mixture over bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch high sides. Heat sauce in microwave or in small saucepan until warm. Pour 1 cup sauce over bottom of crust. Freeze 1 hour. Spoon ice cream over sauce in pan; smooth top. Freeze until firm, about 2 hours. Rewarm remaining sauce in microwave or saucepan until warm. Pour over ice cream, covering completely. Sprinkle nuts in 1-inch-wide border around edge of pie. Freeze until set, about hour. (Can be prepared 1 week ahead. Cover and keep frozen.)
2. Run small sharp knife around pan sides to loosen crust. Release pan sides. Cut pie into wedges and serve.
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