TO MAKE THE CRUST: With a fork combine the peanut butter and corn syrup, then gradually incorporate the cornflakes. When the mixture becomes hard to handle, combine the crust with your hands. Pat it down and up the sides of a 9-inch pie plate. TO MAKE THE PIE: Pat the softened ice cream in the crust. Smooth the top with a rubber spatula. Wrap the pie with plastic wrap and freeze it for at least 2 hours or until the ice cream is frozen solid. TO SERVE: Dip a knife into hot water and slice the pie into servings. Top with chocolate sauce, whipped cream and chopped nuts. Per serving: 1349 Calories (kcal); 73g Total Fat; (45% calories from fat); 31g Protein; 163g Carbohydrate; 116mg Cholesterol; 782mg Sodium Food Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 13 Fat; 9 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (758g)|
|Recipe Makes: 1|
|Calories from Fat: 1122 (45%)|
|Amt Per Serving||% DV|
|Total Fat 124.7g||166 %|
|Saturated Fat 51.6g||258 %|
|Monounsaturated Fat 48.3g|
|Polyunsanturated Fat 18.4g|
|Cholesterol 280.6mg||86 %|
|Sodium 2089.8mg||72 %|
|Potassium 1186.8mg||31 %|
|Total Carbohydrate 330.4g||97 %|
|Dietary Fiber 14g||56 %|
|Sugars, other 316.5g|
|Protein 36.8g||53 %|
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Calories per serving: 2484
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