I’ve been so preoccupied with the holidays that I haven’t had a chance to post the recipes I had planned to. Here’s a de-lish ice cream pie that I’ve made a few times for my family. It’ll be a big hit!
Peanut Butter Ice Cream Pie
1 graham cracker pie crust
1/2 c. creamy peanut butter
1/4 c. honey
1 qt. vanilla ice cream, slightly softened
1/2 c. chopped cashews (or peanuts)
6 oz. chocolate fudge topping
8 oz. whipped cream
Mix peanut butter and honey. Stir mix into softened ice cream. Spoon half of the ice cream into pie crust. (Work fast, especially if you’re making during the warm months!) Sprinkle with half of the cashews. Drizzle 4 oz. of the fudge topping over nuts. Spoon the remaining ice cream onto pie. Sprinkle with remaining nuts and drizzle with remaining chocolate over top. Spread whipped cream over top. Freeze for 6 hours.
NOTES: You can add your own touch; a bit of caramel syrup or mini-chocolate chips, shaved chocolate, shredded coconut, bits of crushed heath bar or peanut brittle even! Have fun and enjoy!