Recipe - Decadent Peanut Butter Ice Cream Pie

CRUST
2 One half cup Nestles quik cereal
1/3 cup Flour
One fourth cup Butter; melted

CHOCOLATE LAYER
2/3 cup Evaporated milk
One half cup Semisweet chocolate chips
1/3 cup Icing sugar
One fourth cup Butter

ICE CREAM LAYER
4 cup Vanilla icecream; softened
1 cup Crunchy peanut butter
1 Bar butterfinger chocolate
bar; chopped

1. In a food processor crush cereal into crumbs.

2. In a small bowl combine crumbs with flour, stir in melted butter to
moistend.

3. Press over bottom and up sides of a 9 inch pie plate. Bake at 425 for
1012 minutes or until set. Let cool.

4. In a small saucepan combine evaporated milk, chocolate chips, icing
sugar and butter; cook over medium heat until just beginning to boil.

5. Redcue heat to low simmering and stirring for 35 minutes or until
thickened and smooth. Cool

6. With the back of a spoon spread a thin layer over bottom of pie crust
and One half inch up the sides. Reserve remaining chocolate sauce for topping.
Freeze crust for 30 minutes.

7. In a food processor or with a mixer blend ice cream with peanut butter
until combined. Spoon into frozen crust.

8. Top icecream with reserved chocolate mixture, garnish with chopped candy
bar and freeze for 5 hours until firm or over night.

Notes: Pie may need to sit at room temperature for 15 minutes before
serving

From the Recipe Files of RecipeLu recipelu@recipelu.com

Recipe by: Nestle Recipe Card

Posted to brandnamerecipes by RecipeLu recipelu@geocities.com on Apr
12, 1998