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. |