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.
Planning Tip: Can be made 2 weeks ahead. Wrap airtight and freeze.
calories 532 fat 31g saturated fat 12g cholesterol 59mg sodium 286mg carbohydrate 53g fiber 3g
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Campbell's
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