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
This recipe has been added to the following public cookbooks:
Ice Cream Recipes,
Desserts,
Pie,
teri's
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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