INGREDIENTS:
1/2 of 6 oz. container Cool Whip
1 qt. softened vanilla ice cream or ice milk
1 c. peanut butter (creamy or chunky)
1/2 c. caramel topping
1 chocolate pie crust
DIRECTIONS:
Combine first 3 ingredients with electric mixer. Spread caramel topping in bottom of pie crust and let set 1 hour. Pour ice cream mixture over caramel. Freeze pie for 24 hours for best results.
Decorate top with whipped cream, peanuts and/or shaved chocolate as desired. Take out of freezer 5-10 minutes before serving for easy slicing.
July 17th, 2006 by sanjeev
Filed under: French Pie Recipes |
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Filed under: French Pie Recipes |
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