Chocolate and peanut butter are mounded high in this frozen ice cream pie.
| 1 1/2 |
|
cups graham cracker crumbs |
| 1/4 |
|
cup LAND O LAKES® Butter, melted |
| 3 |
|
tablespoons sugar |
| 2 |
|
tablespoons chopped salted peanuts |
| 1 |
|
pint (2 cups) chocolate ice cream, slightly softened |
| 1 |
|
quart (4 cups) vanilla ice cream, slightly softened |
| 1/3 |
|
cup peanut butter |
| 2 |
|
tablespoons chopped salted peanuts |
Heat oven to 350°F. Combine all crust ingredients in small bowl. Press onto bottom and up sides of ungreased 9 or 10-inch pie pan. Bake for 6 to 8 minutes or until lightly browned. Cool completely.
Spread softened chocolate ice cream over bottom of cooled pie crust. Freeze until firm (about 30 minutes).
Meanwhile, combine vanilla ice cream and peanut butter in large bowl. Beat at low speed, scraping bowl often, until peanut butter is evenly distributed. Freeze until peanut butter mixture holds soft mounds (30 to 45 minutes).
Spoon peanut mixture over chocolate ice cream layer. Spread to edges of crust, mounding slightly higher in center. Sprinkle with 2 tablespoons chopped peanuts. Freeze for 4 to 5 hours or until firm.
Let stand at room temperature 5 minutes before serving; drizzle with chocolate syrup.
