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Peanut Butter Ice Cream Pie (VRP 090)

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Peanut Butter Ice Cream PiePeanut Butter Ice Cream Pie

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Peanut Butter Ice Cream Pie Recipe

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Peanut Butter Ice Cream Pie

Peanut Butter Ice Cream Pie

Ingredients

  • 1 cup GOLD MEDAL All-Purpose Flour
  • ½ cup finely chopped peanuts
  • ¼ cup packed brown sugar
  • ½ cup margarine or butter, softened
  • 1 quart vanilla ice cream
  • ½ cup peanut butter
  • 1 cup frozen (thawed) whipped topping
  • ¾ cup chopped "M&M's" Plain or Peanut Chocolate Candies
  • 2 tablespoons whole "M&M's" Plain or Peanut Chocolate Candies, if desired.

Instructions

  1. Heat oven to 375°.
  2. Mix flour, peanuts, brown sugar and margarine with fork in ungreased rectangular pan, 13x9x2 inches.
  3. Bake until golden brown, 15 to 20 minutes, stirring after 10 minutes.
  4. Reserve ½ cup crumbs.
  5. Firmly press remaining warm crumb mixture in bottom and up side of ungreased pie plate, 10x1½ inches, or in bottom of square baking fish, 9x9x2 inches, with spoon.
  6. Place in freezer.
  7. Stir ice cream to soften.
  8. Stir in peanut butter, then whipped topping and ¾ cup candies.
  9. Turn into pie plate.
  10. Sprinkle with reserved crumbs.
  11. Cover loosely and freeze until firm, at least 6 hours.
  12. Let pie stand at room temperature about 10 minutes before serving.
  13. Top with 2 tablespoons candies.
  14. Serve immediately.
  15. Freeze any remaining pie.

Notes

8 servings.

High Altitude Directions (3500 to 6500 feet): No adjustments are necessary

Peanut Butter Ice Cream Pie

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