Shelly's Recipe

PEANUT BUTTER FUDGE ICE CREAM PIE

Category: Pies - Frozen

1/4 cup light-colored corn syrup
2 tbsp brown sugar
3 tbsp butter
2-3 tbsp peanut butter
2-1/2 cups crisp rice cereal
1/2 cup fudge ice cream topping
6 tbsp light-colored corn syrup
1 to 2 quarts vanilla or vanilla-fudge-swirl ice cream (I like Moose-Tracks)
1/2 cup chopped peanuts
1 cup fudge ice cream topping
1/2 cup creamy peanut butter

For crust, in a medium saucepan, combine the first 4 ingredients. Cook over medium heat until mixture boils. Remove from heat.

Add rice cereal and gently stir until combined. Press into the bottom and up the side of a buttered 10-inch pie plate to form a firm, even crust. Cool.

In a medium saucepan, combine creamy peanut butter, the 1/2 cup fudge topping, and the 6 tablespoons corn syrup. Heat and stir over low heat until smooth. Spread in cooled rice-cereal crust. Place crust in the freezer for 2 to 3 hours or until firm.

Scoop ice cream into the pie. Freeze at least 4 hours or overnight until firm.

Sprinkle evenly with half of the peanuts. Spread the 1 cup fudge topping over peanuts. Sprinkle with remaining peanuts. Store the pie in the freezer. Before serving, let soften slightly at room temperature.