Spread chocolate ice cream over bottom of cookie crust. Stir peanut butter into caramel topping. Drizzle 1/3 cup on ice cream; sprinkle with 1/4 cup each peanuts and chopped candy. (Freeze until ice cream is firm.)
Top with scoops of peanut butter ice cream. Stir 1 to 2 tsp water into remaining topping mixture; drizzle over top. Sprinkle with remaining peanuts and candy. Freeze at least 4 hours.
About 20 minutes before serving: Refrigerate pie to thaw slightly.
cal 532 pro 10 car 53 fiber 3 fat 31 (saturated fat) 12 chol 59
This recipe has been added to the following public cookbooks:
The Best Cook Book Ever ! ! ! !,
Mami's Goodies
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