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Peanut Butter-Fudge-Ice Cream Pie

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Peanut Butter-Fudge-Ice Cream Pie
  • Prep Time 15 min
  • Total Time 2 hr 15 min
  • Servings 8
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This easy ice cream pie goes together fast with a playful and delicious cereal crust.

Ingredients

2
cups Reese's® Puffs® cereal
1
quart (4 cups) vanilla ice cream, softened
3/4
cup fudge ice cream topping
1/4
cup creamy peanut butter

Directions

  • 1 In ungreased 8-inch round cake pan, spread cereal evenly. Drop ice cream by small spoonfuls on top of cereal. Rinse metal spoon with hot water; wipe dry. With back of hot spoon, spread ice cream evenly in pan, pressing down firmly and reheating spoon as needed.
  • 2 In small microwavable bowl, mix fudge topping and peanut butter until well blended. Microwave on High 20 seconds. Stir to blend; continue to microwave on High in 5-second increments until mixture can be stirred smooth and is pourable.
  • 3 Pour topping mixture into small resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. Drizzle mixture over ice cream. Freeze until firm, at least 2 hours. Cut into wedges to serve. Reheat and serve any remaining topping with pie.
Reese’s Puffs is a registered trademark of Hershey Chocolate and Confectionery Company used under license.
Tips  

To easily fill the plastic bag with ice cream topping, place the bag in a drinking glass, folding the top of the bag over the glass rim.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
140
)
Daily Value
Total Fat
16g
24%
(
Saturated Fat
7g
35%
,
Trans Fat
0g
)
Cholesterol
30mg
11%
Sodium
250mg
10%
Potassium
340mg
10%
Total Carbohydrate
44g
15%
(
Dietary Fiber
2g
8%
,
Sugars
31g
)
Protein
6g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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