Peanut Butter Ice Cream Pie
Quick, easy, ice cream pie that stays frozen until you're ready for your next delicious slice. A great dessert to keep on hand when friends drop in this summer
Ingredients
- 1 prepared graham cracker, Oreo or vanilla wafer crust (see notes)
- 2-3 cups vanilla ice cream, softened
- 8 ounce Cool Whip
- 3/4 cup creamy peanut butter
- 1/2 cup Reese cups, chopped (optional)
- chocolate sauce, to drizzle
Instructions
- Stir ice cream, peanut butter and Cool Whip until well combined. Add in chopped Reese cups, if using.
- Pour into prepared crust. Freeze for at least four hours. Drizzle with chocolate sauce, and additional chopped Reese's to serve.
Notes
- To make crust, crush 1 1/2-2 cups cookies/crackers or pulse in a food processor until small crumbs are formed. Add crumbs to 5 tbsp of melted butter and mix. Press into bottom of pie plate and bake at 350 degrees for 6-8 minutes. Cool completely before filling.
- I usually use vanilla ice cream, because I like to control how nutty the flavor is, but a peanut butter, or chocolate/peanut butter, ice cream would also work.