Buster Sundae Pie
"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."
photo by Pneuma
- Ready In:
- 4hrs 25mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
-
Crust
- 1 pillsbury refrigerated pie crust, softened as directed on box (from 15-oz box)
-
Filling
- 4 cups vanilla ice cream, slightly softened
- 1⁄2 cup caramel topping
- 1⁄2 cup fudge sauce
- 3⁄4 cup Spanish peanut (4 oz)
- additional peanuts, if desired
directions
- 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.
- 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.
- Drizzle individual servings with remaining caramel topping and fudge topping. Sprinkle with additional peanuts. Cover and freeze any remaining pie.
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Reviews
-
These are so good! Layers of icecream heaven! I used chopped pecans instead as I ran out of peanuts. So nice to prepare and have them stored in the freezer for the ice cream cravings! Mmm. Thanks, Coffee lover! Made for Spring PAC 2009. -
Oooooh! Is this good! I made small pies in graham cracker crust tins. Also made some of them with Coffee ice cream with almonds and butterscotch sauce. I wrapped them tightly in plastic wrap and froze them for future treats! Thanks much for this fantastic recipe!
RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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