Decadent Peanut Butter Ice Cream Pie

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4 c Vanilla icecream; softened
2 1/2 c Nestles quik cereal
2/3 c Evaporated milk
1 Bar butterfinger chocolate
1/3 c Icing sugar
1/4 c Butter; melted
1/3 c Flour
1/4 c Butter
1 c Crunchy peanut butter
1/2 c Semisweet chocolate chips

Original recipe makes 8 Servings



1. In a food processor crush cereal into crumbs. 2. In a small bowl combine crumbs with flour, stir in melted butter to moistend. 3. Press over bottom and up sides of a 9 inch pie plate. Bake at 425 for 10-12 minutes or until set. Let cool. 4. In a small saucepan combine evaporated milk, chocolate chips, icing sugar and butter; cook over medium heat until just beginning to boil. 5. Redcue heat to low simmering and stirring for 3-5 minutes or until thickened and smooth. Cool 6. With the back of a spoon spread a thin layer over bottom of pie crust and 1/2 inch up the sides. Reserve remaining chocolate sauce for topping. Freeze crust for 30 minutes. 7. In a food processor or with a mixer blend ice cream with peanut butter until combined. Spoon into frozen crust. 8. Top icecream with reserved chocolate mixture, garnish with chopped candy bar and freeze for 5 hours until firm or over night. Notes: Pie may need to sit at room temperature for 15 minutes before serving >From the Recipe Files of RecipeLu Recipe by: Nestle Recipe Card Posted to brand-name-recipes by RecipeLu on Apr 12, 1998

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Calories Per Serving: 389 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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