Buster Sundae Pie

 

Prep Time: 25 minutes

Start to Finish : 4 Hours 40 Minutes

Servings: 8

 

 

Crust

· 1 Pillsbury refrigerated pie crust, softened as directed on box

 

Filling and Topping

· 1 quart vanilla ice cream, slightly softened

· 1/2 cup caramel topping

· 1/2 cup fudge topping

· 3/4 cup Spanish peanuts

· Additional peanuts, if desired

 

Steps

1) Heat oven to 350°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.

2) Spread 2 cups of the ice cream in cooled baked crust. Drizzle with 1/4 cup caramel  topping and 1/4 cup fudge topping. Sprinkle with peanuts. Spread remaining 2 cups ice cream over peanuts. Freeze until firm, at least 4 hours or overnight.

3) Drizzle individual servings with remaining 1/4 cup caramel topping and 1/4 cup fudge topping. Sprinkle with peanuts. Cover and freeze any remaining pie.

 

 

From: Easy as Pie: 140 simple recipes + 1 readymade pie crust = sweet success

By: Pillsbury