Buster Sundae Pie

(36)
  17 reviews
  • 25 min prep time
  • 4 hr 40 min total time
  • 6 ingredients
  • 8 servings

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. 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. 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. 3 Drizzle individual servings with remaining caramel topping and fudge topping. Sprinkle with additional peanuts. Cover and freeze any remaining pie.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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