This frozen Peanut Butter Ice Cream Pie is a dessert that peanut lovers will adore. It is so easy to make and a perfect make-ahead treat.
- 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough, softened, divided
- 1/2 cup creamy peanut butter, divided
- 2 cups DREYER'S® or EDY'S SLOW-CHURNED® vanilla ice cream, softened
- 1/4 cup chopped peanuts
- 3 tablespoons NESTLÉ NESQUIK Chocolate Flavor Syrup
- Chopped peanuts (optional)
PREHEAT oven to 350° F. Grease 9-inch pie plate.
PRESS 20 squares of cookie dough onto bottom and up side of prepared pie plate.
BAKE for 18 to 22 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 1/4 cup peanut butter and 1/4 cup peanuts in medium bowl. Spoon into cookie crust; spread evenly. Drizzle with Nesquik and additional chopped 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.
Review This Recipe
This recipe is very easy to make and it tastes great; however, cutting the frozen chocolate chip cookie crust is near impossible. I think next time I make it I'm going to mix up the ice cream filling and just serve it over fresh chocolate chip cookies. It was delicious!
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