Buster Sundae Pie

By joeyanne

Ingredients

• 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
• 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

Preparation

Step 1

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.