Peanut Butter Ice Cream Pie

Linda Horton

1 qt. vanilla ice cream
1 12-oz tub whipped topping
1/2 to 3/4 Cup peanut butter (crunchy or smooth)
1 9-inch deep dish graham cracker pie crust (or two 8-inch crusts)

Soften ice cream and whipped topping - mix together in large bowl. Fold in peanut butter til well blended. Pour into pie crust. Cover with plastic lid that comes with the crust or with foil if you make your own crust. Freeze until firm. Let warm on counter 5 min or so to make cutting easier.

*I've also added chocolate chips, peanut butter chips, M&M's or even chopped peanut butter cups to ice cream mixture before freezing. Sprinkling crusted toffee bars on top would be good also. ENJOY!!

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