peanut butter ice cream pie with fudge topping

How To Make peanut butter ice cream pie with fudge topping

• 1

  Finely grind cookies in processor. Add butter; blend until moist crumbs form. Press crumb mixture over bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch high sides.
• 2

  Heat sauce in microwave or in small saucepan until warm. Pour 1 cup sauce over bottom of crust. Freeze 1 hour.
• 3

  Spoon ice cream over sauce in pan; smooth top. Freeze until firm, about 2 hours.
• 4

  Rewarm remaining sauce in microwave or saucepan until warm. Pour over ice cream, covering completely. Sprinkle nuts in 1-inch-wide border around edge of pie. Freeze until set, about hour. (Can be prepared 1 week ahead. Cover and keep frozen.)
• 5

  Run small sharp knife around pan sides to loosen crust. Release pan sides.
• 6

  Cut pie into wedges and serve.
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