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| 1 | Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box |
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| 4 | cups (1 quart) vanilla ice cream, slightly softened |
| 1/2 | cup caramel topping |
| 1/2 | cup fudge topping |
| 3/4 | cup Spanish peanuts (4 oz) |
| Additional peanuts, if desired
DIRECTIONS
| Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes. |
| Layer 2 cups of the ice cream in crust. Drizzle with 1/4 cup of the caramel topping and 1/4 cup of the fudge topping. Sprinkle with peanuts. Layer remaining 2 cups ice cream over peanuts. Freeze 4 hours or overnight. |
| Drizzle individual servings with remaining caramel topping and fudge topping. Sprinkle with additional peanuts. Cover and freeze any remaining pie. |
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7 comments:
I think it would work better with an oreo or graham crust. The ice cream will just make the pie crust soggy.
I also think it's funny how they say to freeze any remaining pie...
Krista,
Thanks for popping in and sharing why you blog with me. I love that blogging helps you focus on things that are good. We really do have so many good things in life to enjoy and we should look for and recognize these things! One good thing today is this AWESOME pie recipe you have posted!
Kirsten from B&K
That just looks way to good!!!!!
nummers! Maybe I will actually make dessert one day.
you may be right, Gary - one of those crusts may work very well!
hey I got this email too, have you made it? I've been wanting to.
Nope, no one in my house would love this. My brother, on the other hand ... would love it.
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