Peanut Butter Ice Cream Pie with Fudge Topping Recipe

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Peanut Butter Ice Cream Pie with Fudge Topping
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  1. Finely grind cookies in processor. Add butter; blend until moist crumbs form. Press crumb mixture over bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch high sides. Heat sauce in microwave or in small saucepan until warm. Pour 1 cup sauce over bottom of crust. Freeze 1 hour. Spoon ice cream over sauce in pan; smooth top. Freeze until firm, about 2 hours. Rewarm remaining sauce in microwave or saucepan until warm. Pour over ice cream, covering completely. Sprinkle nuts in 1-inch-wide border around edge of pie. Freeze until set, about hour. (Can be prepared 1 week ahead. Cover and keep frozen.)
  2. Run small sharp knife around pan sides to loosen crust. Release pan sides. Cut pie into wedges and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 675.64 Kcal (2829 kJ)
Calories from fat 173.26 Kcal
% Daily Value*
Total Fat 19.25g 30%
Cholesterol 12.72mg 4%
Sodium 213.56mg 9%
Potassium 209.64mg 4%
Total Carbs 59.15g 20%
Sugars 46.11g 184%
Dietary Fiber 1.98g 8%
Protein 4.03g 8%
Vitamin A 0.1mg 2%
Iron 0.9mg 5%
Calcium 27.9mg 3%
Amount Per 100 g
Calories 373.9 Kcal (1565 kJ)
Calories from fat 95.88 Kcal
% Daily Value*
Total Fat 10.65g 30%
Cholesterol 7.04mg 4%
Sodium 118.18mg 9%
Potassium 116.01mg 4%
Total Carbs 32.73g 20%
Sugars 25.52g 184%
Dietary Fiber 1.1g 8%
Protein 2.23g 8%
Iron 0.5mg 5%
Calcium 15.4mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.7
  • 12

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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