5 recipes found
Mix butter, 3 tablespoons corn syrup, and brown sugar together in a saucepan; bring to a boil. Remove from heat and stir in rice cereal. Transfer and press mixture into a 9-inch pie pan. Freeze until firm, 15 to 20 minutes.
Stir peanut butter, 1/4 cup fudge sauce, and 1 teaspoon corn syrup together in a bowl. Spread half the peanut butter mixture onto the crust. Return to freezer until set, 10 to 15 minutes.
Pour the remaining half of peanut butter mixture into the fudge sauce jar; stir well. Refrigerate peanut butter fudge sauce until firm, 10 to 15 minutes.
Spoon and pack ice cream into crust; freeze until firm, 10 to 15 minutes.
Pour peanut butter chocolate sauce into a microwave-safe bowl; heat in microwave until warm, 30 seconds to 1 minute. Serve alongside pie.
Combine peanut butter and corn syrup in a bowl; heat in microwave until it can easily be stirred into a smooth mixture, 1 to 2 minutes.
Stir crushed cereal into the peanut butter mixture; spread into a pie plate to make a crust.
Spoon softened ice cream over the crust and smooth into a flat layer. Drizzle chocolate syrup over the ice cream layer.
Put pie in freezer and freeze until firm in the center, at least 30 minutes.
Grease a 9-inch pie plate.
Combine 1 ⅓ cups peanuts, butter, and sugar in a bowl until well mixed; press into the bottom and up the sides of the prepared pie plate. Cover and refrigerate for 15 minutes.
Combine peanut butter and corn syrup in a large bowl; stir in coconut and 3 tablespoons peanuts and mix well. Stir in ice cream just until combined; spoon into crust and evenly smooth top.
Cover and freeze until firm, 8 hours to overnight. Sprinkle with mini candy-coated chocolate pieces before serving.
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together chocolate wafer crumbs, chopped walnuts, and softened butter until thoroughly combined. Press mixture firmly into bottom and sides of a 9 inch pie pan. Bake in preheated oven for 7 minutes. Refrigerate until well chilled.
In a medium bowl, whip together whipping cream and confectioners' sugar until soft peaks form. Spread half of ice cream into bottom of crust. Cover with strawberries, then cover strawberries with remaining ice cream. Spread whipped cream over ice cream, and garnish with walnut halves. Freeze for 2 hours before serving. Allow to stand at room temperature for 10 minutes before slicing.
Reserve 8 mini sandwich cookies for garnish. Place remaining cookies in a food processor or plastic bag and crush coarsely.
Stir crushed cookies into softened ice cream. Spread ice cream mixture into cookie crust and place in the freezer until set, about 1 hour.
Pipe whipped topping around the edge of pie and top with reserved cookies, standing on ends. Freeze before serving, 3 to 8 hours.