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Peanut Butter Ice Cream Pie
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This P B Ice cream Pie is sooo good. Ideal for family dinners and summer
get togethers.
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2-1/4 cups of crushed graham crackers (divided)
1/2 cup sugar
1/2 cup melted butter
1 container of vanilla ice cream, softened
1 lg container cool whip, unthawed
4 crispy crunch bars
1 cup peanut butter
1 pkg of semi-sweet chocolate pieces
2 tsp butter
1/4 cup cream
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In a sm bowl mix crackers & sugar; add melted butter; blend until it
just holds together. (Keep 3/4 cup of crushed crackers for pie top.)
Press into 9 X 13" pan. Once in the pan place in freezer to set while
making ice cream mix. Use your favorite ice cream; (let it soften so it
can fold easily). Take 3 candy bars, chop into sm pieces. Measure 1 cup
peanut butter; set aside. When ice cream is softened enough, place in lg
bowl; fold in p/b. (Do NOT over mix; little pockets of peanut butter
need to be present.) Fold in cool whip gently. Add crispy crunch bars.
(There is a fudge chocolate layer directly on top of the cracker crust
mix). Heat milk & butter on Lo heat until just about to boil. Remove;
add chocolate pieces; mix until melted. (Reserve 1/4 cup for top of
pie.) Return to very Lo heat; mix until reduces a bit. Pour onto chilled
graham cracker crust; return to freezer. (This only takes maybe 15 min
to set.) Take out; pour ice cream layer on top of chocolate layer. Take
last crunch bar; chop into sm pieces; add to top of Ice cream; sprinkle
on reserved crackers; drizzle reserved chocolate over this. (It may need
a bit more cream to thin the chocolate for drizzleing; if so, heat it up
a bit as well.)
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