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
Prep Time 4 hours hrs 30 minutes mins
- 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
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.
- 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.