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Peanut Butter Ice Cream Pie




Source of Recipe


Nestle


List of Ingredients




1 package (18 oz.) NESTLÉ TOLL HOUSE Refrigerated Chocolate Chip Cookie Bar Dough, softened, divided
1/2 cup peanut butter, divided
1 pint vanilla ice cream, softened
1/4 cup chopped peanuts, plus extra for sprinkling, if desired
3 tablespoons Chocolate Flavor NESTLÉ NESQUIK Syrup


Recipe



PREHEAT oven to 350° F. Grease a 9-inch pie plate.

PRESS 3/4 package cookie dough onto bottom and sides of prepared pie plate.

BAKE for 15 to 20 minutes, or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack.

SPREAD 1/4 cup peanut butter over crust. Mix ice cream, remaining peanut butter and ¼ cup peanuts in a medium bowl. Spoon into cookie crust; spread evenly. Drizzle with Nesquik and additional peanuts. Freeze for at least 2 hours or overnight.

BAKE remaining cookie dough according to package directions. Cool completely on wire rack; crumble cookies.

THAW pie for 5 to 10 minutes. Sprinkle cookie crumbs over pie; cut into wedges.