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    Buster Sundae Pie


    Source of Recipe


    Pillsbury

    Recipe Introduction


    Starting with refrigerated pie crust, this no-fuss ice cream pie goes together easily, yet yields a first-class dessert that features peanuts as well as fudge and caramel toppings.
    Prep Time: 25 Min
    Total Time: 4 Hr 40 Min
    Makes: 8 servings

    Recipe Link: http://pillsbury.com

    List of Ingredients




    Crust
    1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box


    Filling
    4 cups (1 quart) vanilla ice cream, slightly softened
    1/2 cup caramel topping
    1/2 cup fudge topping
    3/4 cup Spanish peanuts (4 oz)
    Additional peanuts, if desired



    Recipe



    Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes.

    Layer 2 cups of the ice cream in crust. Drizzle with 1/4 cup of the caramel topping and 1/4 cup of the fudge topping. Sprinkle with peanuts. Layer remaining 2 cups ice cream over peanuts. Freeze 4 hours or overnight.

    Drizzle individual servings with remaining caramel topping and fudge topping. Sprinkle with additional peanuts. Cover and freeze any remaining pie.

 

 

 

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