Peanut Butter Ice Cream Pie

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Peanut Butter Ice Cream Pie

Prep:: 20 mins
Cooking:: 30 mins
Cooling:: 120 mins
Yields:: 8 servings

This frozen Peanut Butter Ice Cream Pie is a dessert that peanut lovers will adore. It is so easy to make and a perfect make-ahead treat.

Ingredients

1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough, softened, divided
1/2 cup creamy peanut butter, divided
2 cups DREYER'S® or EDY'S SLOW-CHURNED® vanilla ice cream, softened
1/4 cup chopped peanuts
3 tablespoons NESTLÉ NESQUIK Chocolate Flavor Syrup
Chopped peanuts (optional)

Directions

PREHEAT oven to 350° F. Grease 9-inch pie plate.

PRESS 20 squares of cookie dough onto bottom and up side of prepared pie plate.

BAKE for 18 to 22 minutes or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack.

SPREAD 1/4 cup peanut butter over crust. Mix ice cream, remaining 1/4 cup peanut butter and 1/4 cup peanuts in medium bowl. Spoon into cookie crust; spread evenly. Drizzle with Nesquik and additional chopped peanuts. Freeze for at least 2 hours or overnight.

BAKE remaining cookie dough according to package directions. Cool completely on wire rack; crumble cookies.

THAW pie for 5 to 10 minutes. Sprinkle cookie crumbs over pie. Cut into wedges.

Nutritional Information

Serving Size
1/8 servings of recipe
Calories 450
Calories from Fat 210

* Percent Daily Values are based on a 2000 calorie diet.

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% Daily Value *

Total Fat 24g 37%
Saturated Fat 8g 38%
Cholesterol 35mg 11%
Sodium 350mg 14%
Carbohydrates 53g 18%
Dietary Fiber 2g 10%
Sugars 35g
Protein 9g

Vitamin A 2%
Vitamin C 0%
Calcium 2%
Iron 2%