138 peanut pie ice Recipes

creamy peanut butter, powdered sugar, milk, vanilla extract, cream cheese, ice cream topping (recommended ( magic shell ), oreo cookie pie crusts

graham cracker crumbs, sugar, butter, melted and cooled, semi-sweet chocolate chips, cream cheese, softened, icing sugar , sifted, milk, smooth peanut butter, vanilla extract, well-chilled heavy cream, chopped salted peanuts, chocolate fudge sauce

cornflakes (slightly crushed ), honey, peanut butter, butter, neopolitan ice cream, hot fudge

peanut butter, light corn syrup, puffed rice cereal, vanilla ice cream, softened, peanut butter

all-purpose flour, white sugar, salt, butter, chilled and cut into small pieces, ice water , or more if needed, peanut butter, melted, chili, egg, beaten

cream cheese, softened, creamy peanut butter, divided, sugar, chocolate crumb crust (8 inches), hot fudge ice cream topping, divided

creamy peanut butter, honey, vanilla ice cream, softened, graham cracker pie crust, cashews, chopped and divided, fudge sauce, warmed, warmed fudge sauce, chopped cashews

baking cocoa, all-purpose flour, salt, eggs, vanilla extract, divided, sugar, margarine, peanut butter and milk chocolate chips, divided, chocolate crumb crust, whipping cream, vanilla ice cream or chocolate ice cream

chunky peanut butter, cool whip, whole graham cracker crust pie shells (lg), shaved dark chocolate, vanillia ice cream

vanilla ice cream, softened, peanut butter cups, chopped, chocolate crumb crust (8 or 9 inches), chocolate syrup , optional

eggs, sugar, dark corn syrup, butter or margarine (melted), salt, vanilla, white vinegar, raisins, chopped salted peanuts, unbaked pastry shell, cream or ice (optional)

peanut butter, nutella, cream cheese, white sugar, whipping cream, icing sugar, graham cracker pie crust (i make my own), nuts (chopped or crumbled ) (optional)

sugar-free white chocolate or vanilla instant pudding mix, fat-free milk, less-fat cream cheese, softened, reduced-fat creamy peanut butter, sugar, frozen fat-free whipped topping, thawed and divided, sliced ripe banana (1 large banana), reduced-fat graham cracker crust, fat-free caramel ice cream topping

refrigerated piecrusts, cheesecake swirl brownie mix, water, divided, vegetable oil, eggs, crunchy peanut butter, divided, commercial hot fudge topping, vanilla ice cream

unsalted butter, softened, peanut butter, jelly or 16 oz pie filling, sugar, vanilla

red robin mountain-high mudd pie, chocolate ice cream, peanut butter cookie pieces, vanilla ice cream, creamy peanut butter, chocolate-flavored graham crackers, fudge topping, squirt bottle chocolate topping, squirt bottle caramel topping, cream, chopped peanuts, maraschino cherries, with stems, soften the chocolate ice cream and load it into the bottom of a 2 1/2- to 3-quart mixing bowl. make sure the surface of the ice cream is smooth and leveled., spread the peanut butter cookie pieces evenly over the top of the ice cream , then cover the bowl and put it back into the freezer for at least 1 hour., soften the vanilla ice cream and spread it over the chocolate ice cream and cookie pieces. again, be sure to smooth and level the surface of the ice cream. cover the bowl with plastic wrap and put it back into the freezer for at least 1 hour., use a spatula to spread 2/3 cup of peanut butter over the surface of the ice cream. be sure the ice cream has hardened before you do this or it could get sloppy., crush the chocolate graham crackers into crumbs and spread them evenly over the peanut butter. put the bowl back into the freezer for at least 1 hour., freezer and hold it in a sink filled with warm water for about 1 minute. you want the ice cream around the edges to soften just enough that you can invert the ice cream onto a plate., turn a large plate upside down and place it on top of the bowl. flip the bowl and plate over together, and tap gently on the bowl until the ice cream falls out onto the plate. you may have to put the bowl back into the water if it s stubborn. once the ice cream is out, cover it with plastic wrap and place it back in the freezer for another 1 or 2 hours., heating it up , spread the fudge evenly over the entire surface of the ice cream mountain. put the fudge-coated ice cream back into the freezer for 1 hour., when the fudge has hardened , spread the remaining 1 cup of peanut butter over the entire surface as well. once again, back into the freezer for at least 1 hour. we re almost there., ice the ice cream with a warm knife into 12 pieces. put wax paper between the cuts so that when you serve it later, it is easy to divide. then slip it back into the freezer, covered., when serving, first coat a plate with a criss-cross pattern of chocolate and caramel sauce. make three parallel lines down the plate with the squirt bottle of chocolate sauce. then three parallel horizontal lines made with the bottle of caramel sauce., place the slice of ice cream upright onto the plate toward the back of the design ., spray whipped cream on top and down the curved edge of the ice cream slice, onto the plate over the sauces. be generous., sprinkle about a tbsp of chopped nuts over your creation ., add a cherry to the top. marvel at the beauty, then serve it before it melts. repeat for the remaining slices.

creamy peanut butter, creamy peanut butter, chocolate crumb crusts, nestle milk chocolate and peanut butter swirled morsels, divided, vanilla ice cream or 1 quart chocolate ice cream, slightly softened, chopped pecans