- 8
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Ingredients
- INGREDIENTS
- Crust
- 1 1
- box Pillsbury® refrigerated pie crusts, softened as directed on box
- Filling
- 4 4
- cups (1 quart) vanilla ice cream, slightly softened
- 1/2 1/2
- cup caramel topping
- 1/2 1/2
- cup fudge topping
- 3/4 3/4
- cup Spanish peanuts (4 oz)
- Additional peanuts, if desired
Preparation
Step 1
DIRECTIONS
* 1Heat 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.
* 2Layer 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.
* 3Drizzle individual servings with remaining caramel topping and fudge topping. Sprinkle with additional peanuts. Cover and freeze any remaining pie.