Ms. Nancy's Peanut Butter Ice Cream Pie

                                                                            

Peanut Butter and Ice Cream are at the top of my favorite dessert list! Unfortunately, it's hard to find an ice cream pie that doesn't contain chocolate. That's why I created this delicious Peanut Butter Ice Cream Pie. Even my Chocolate-Loving Family loves it!

Ingredients:

12 Nutter Butter Cookies (crushed)

2 Tablespoons melted butter

1 quart Peanut Butter Ripple ice cream

4 oz. Cool Whip (slightly softened)

1/3 cup Reese's Pieces (chopped)

1/4 cup Jif Peanut Butter (melted)

Directions:

Lightly Crush 1/3 cup Reese's Pieces and set aside. 

Spray a  9" glass pie dish with Pam. 

Crush Nutter Butter Cookies in food processor to coarse crumbs.

Melt 2 Tablespoons of butter in the microwave. 

Mix with cookie crumbs. Press into pie dish to form a crust, and freeze 1 hour. **Make sure crumbs are pressed up the sides of the pie dish. (See photo)

Soften ice cream for about 15 minutes at room temperature. Spread onto cookie crust. Freeze 1/2 to 1 hour.

Thaw 4 oz. Cool Whip at room temperature. Spread onto the ice cream. 

Sprinkle chopped Reese's Pieces on top. Freeze 1 hour.

Melt 1/4 cup peanut butter in the microwave (about 45 seconds). Stir. Drizzle on top of the pie. Freeze until firm, about 1-2 hours). 

To make slicing easier, remove from freezer 10-15 minutes before serving.

Enjoy!

Ms. Nancy's Tips:

• Store leftovers in freezer in an airtight container.  

• I bought my Pie Storage Containers with lids on Amazon.

• Other flavors of ice cream and cookies can be used, if desired. 

• I lightly crushed Reese's Pieces and the cookies in a small food processor. You can also spread them on a paper plate or waxed paper on a baking pan and roll a glass tumbler (turned on the side) to crush them.

Ms. Nancy's Peanut Butter Ice Cream Pie -
Mouth-watering Yummy!