How to Make Peanut Butter Ice Cream Pie

It’s no secret we love ice cream-based desserts—and this peanut butter ice cream pie is one of the best! It starts with a NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie Dough crust, gets filled with peanut butter and ice cream, and topped with more cookie dough. Try it once and it’ll end up on your list of must-have dessert recipes.

See this full Peanut Butter Ice Cream Pie recipe: bit.ly/PeanutButterIceCreamPie

INGREDIENTS
• 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough, softened, divided
• 1/2 cup creamy peanut butter, divided
• 2 cups DREYER'S® or EDY'S SLOW-CHURNED® vanilla ice cream, softened
• 1/4 cup chopped peanuts
• 3 tablespoons NESTLÉ NESQUIK Chocolate Flavor Syrup
• Chopped peanuts (optional)

INSTRUCTIONS

PREHEAT oven to 350° F. Grease 9-inch pie plate.

PRESS 20 squares of cookie dough onto bottom and up side of prepared pie plate.

BAKE for 18 to 22 minutes or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack.

SPREAD 1/4 cup peanut butter over crust. Mix ice cream, remaining 1/4 cup peanut butter and 1/4 cup peanuts in medium bowl. Spoon into cookie crust; spread evenly. Drizzle with Nesquik and additional chopped peanuts. Freeze for at least 2 hours or overnight.

BAKE remaining cookie dough according to package directions. Cool completely on wire rack; crumble cookies.

THAW pie for 5 to 10 minutes. Sprinkle cookie crumbs over pie. Cut into wedges.

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