Buster Sundae Pie

• 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.

Nutrition Information:

• 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;

• Vitamin A 6%;
• Vitamin C 0%;
• Calcium 10%;
• Iron 6%;

• 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;

• 3 1/2;