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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.

Prep Time: 25 Min

Total Time: 4 Hr 40 Min

Makes: 8 servings

Recipe
Tips (1)
Reviews (14)
RECIPE TOOLBOX

INGREDIENTS

Crust
1
 box Pillsbury® refrigerated pie crusts, softened as directed on box
Filling
4
 cups (1 quart) vanilla ice cream, slightly softened
1/2
 cup caramel topping
1/2
 cup fudge topping
3/4
 cup Spanish peanuts (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.
Next time around, try using a purchased chocolate cookie wafer crust.

High Altitude (3500-6500 ft)

Nutritional Information

Nutrition Information:

1 Serving (1 Serving)
  • Calories 450
    • (Calories from Fat 200),
  • Total Fat 22g
    • (Saturated Fat 9g,
    • Trans Fat 0g),
  • Cholesterol 35mg;
  • Sodium 320mg;
  • Total Carbohydrate 55g
    • (Dietary Fiber 2g,
    • Sugars 31g),
  • Protein 7g;
Percent Daily Value*:
  • Vitamin A 6.00%;
  • Vitamin C 0.00%;
  • Calcium 10.00%;
  • Iron 6.00%;
Exchanges:
  • 1 1/2 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;
  • 3 1/2 Fat;
Carbohydrate Choices:
  • 3 1/2;
*Percent Daily Values are based on a 2,000 calorie diet.

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