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    Peanut Butter Ice Cream Pie


    Source of Recipe


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    1 pkg (18 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Peanut Butter Chocolate Chip Cookie Dough, softened, divided
    1/2 cup peanut butter, divided
    1 pint vanilla ice cream, softened
    1/4 cup chopped peanuts
    Chocolate Flavor NESTLÉ® NESQUIK® Chocolate Syrup (optional)
    Chopped peanuts (optional)

    1 PREHEAT oven to 350° F.
    2 Grease 9-inch pie plate.
    3 PRESS 3/4 package cookie dough onto bottom and up side of pie plate.
    4 BAKE for 10 to 12 minutes or until golden brown; flatten down with back of spoon to form pie shell.
    5 Cool completely on wire rack.
    6 SPREAD 1/4 cup peanut butter over crust.
    7 Mix ice cream, remaining peanut butter and 1/4 cup peanuts in medium bowl.
    8 Spoon into cookie crust; spread evenly.
    9 Drizzle with NesQuik and additional peanuts.
    10 Freeze for at least 2 hours or overnight.
    11 BAKE remaining cookie dough according to package directions.
    12 Cool completely on wire rack; crumble cookies.
    13 THAW pie for 5 to 10 minutes.
    14 Sprinkle cookie crumbs over pie; cut into wedges.


 

 

 

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