Razzle Dazzle Recipes - Ice Cream Recipes
Peanut Butter Cup Ice Cream Pie Recipe
 
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Peanut Butter Cup Ice Cream Pie

1-1/4 C. vanilla wafer crumbs
7/16 C. powdered sugar
1/4 C. Reese's® Pourable Peanut Butter
2-7/16 T. butter
7/16 gallon chocolate ice cream
2 C. Reese's® Ground Peanut Butter Cups
1/4 C. Hershey®'s Fudge Topping
5/16 C. Reese's® Pourable Peanut Butter
9/16 T. butter
7/16 gallon vanilla ice cream
Hershey®'s Fudge Topping
Reese's® Pourable Peanut Butter
whipped cream

Peanut Butter Crumb Crust:
Stir together crumbs, powdered sugar, 3/4 cup Reese's Pourable Peanut Butter and melted butter or margarine.

Set aside 6 tablespoons crumb mixture.

Press about 1-3/4 cups crumb mixture onto bottom and 1-1/2 inches up sides of each of 3 (9-inch) springform pans.

Freeze at least 15 minutes.

Filling:
Fold 3 cups ground Reese's Peanut Butter Cups into softened chocolate ice cream.

Working quickly, evenly divide ice cream mixture into each springform crust.

Return to freezer 1 hour or until firm.

Drizzle 1/4 cup Hershey's Fudge Topping and 1/4 cup Reese's Pourable Peanut Butter over each chocolate ice cream layer. Return to freezer while preparing next step.

Fold remaining ground Reese's Peanut Butter Cups into softened vanilla ice cream.

Working quickly, evenly divide ice cream mixture into each springform pan.

Sprinkle 2 tablespoons of reserved crumb mixture over each ice cream surface. Drizzle each dessert with 2 tablespoons Reese's Pourable Peanut Butter and Hershey's Fudge Topping. Cover; freeze 6 hours or overnight.

Serve with additional Hershey's Fudge Topping, Reese's Pourable Peanut Butter and whipped cream.

Ice Cream Recipe Provided By
  Razzle Dazzle Recipes