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Buster Sundae Pie

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“Starting with refrigerated pie crust, this no-fuss ice cream pie goes together easily, yet yields a first-class dessert that features peanuts as well as fudge and caramel toppings. From Pillsbury, in celebration of Pi Day. Cooking time is freezer time.”
READY IN:
4hrs 25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • Crust
  • 1 pillsbury refrigerated pie crust, softened as directed on box (from 15-oz box)
  • Filling
  • 4 cups vanilla ice cream, slightly softened
  • 12 cup caramel topping
  • 12 cup fudge sauce
  • 34 cup Spanish peanut (4 oz)
  • additional peanuts, if desired

Directions

  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.
  2. 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.
  3. Drizzle individual servings with remaining caramel topping and fudge topping. Sprinkle with additional peanuts. Cover and freeze any remaining pie.

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