Peanut Butter Ice Cream Pie with Fudge Topping


  • 1 18-ounce jar hot fudge sauce
  • 6 cups vanilla and peanut butter swirl ice cream
  • Chopped roasted unsalted peanuts
  • 24 peanut butter sandwich cookies
  • 5 tablespoons unsalted butter

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. S...

View full recipe at Epicurious


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