Decadent peanut butter ice cream pie

8 Servings

Ingredients

Quantity Ingredient
2½ cup Nestles quik cereal
⅓ cup Flour
¼ cup Butter; melted
⅔ cup Evaporated milk
½ cup Semisweet chocolate chips
⅓ cup Icing sugar
¼ cup Butter
4 cups Vanilla icecream; softened
1 cup Crunchy peanut butter
1 Bar butterfinger chocolate bar; chopped

Directions

CRUST

CHOCOLATE LAYER

ICE CREAM LAYER

1. In a food processor crush cereal into crumbs.

2. In a small bowl combine crumbs with flour, stir in melted butter to moistend.

3. Press over bottom and up sides of a 9 inch pie plate. Bake at 425 for 10-12 minutes or until set. Let cool.

4. In a small saucepan combine evaporated milk, chocolate chips, icing sugar and butter; cook over medium heat until just beginning to boil.

5. Redcue heat to low simmering and stirring for 3-5 minutes or until thickened and smooth. Cool

6. With the back of a spoon spread a thin layer over bottom of pie crust and ½ inch up the sides. Reserve remaining chocolate sauce for topping.

Freeze crust for 30 minutes.

7. In a food processor or with a mixer blend ice cream with peanut butter until combined. Spoon into frozen crust.

8. Top icecream with reserved chocolate mixture, garnish with chopped candy bar and freeze for 5 hours until firm or over night.

Notes: Pie may need to sit at room temperature for 15 minutes before serving

>From the Recipe Files of RecipeLu <recipelu@...> Recipe by: Nestle Recipe Card

Posted to brand-name-recipes by RecipeLu <recipelu@...> on Apr 12, 1998

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