Chocolate And Peanut Butter Perfection

1. 1

   Peanut Butter Cookie Crust:

2. 2

   Melt butter. Stir in crumbled cookies into butter. Press into a 9-inch spring foam pan. Drizzle a light layer of Hersey's syrup over the crust. Chill crust in freezer for 10 minutes.

3. 3

   Assemble pie

4. 4

   Stir peanut butter into softened ice cream. Put 1/2 of ice cream mixture into pie pan. Press 24 peanut butter cups into ice cream. Drizzle with 1/4 cup hot fudge. Spread remaining ice cream into pie pan. Freeze for 10 minutes.

5. 5

   Dribble remaining hot fudge over top of pie. Sprinkle chopped peanuts, remaining 6 peanut butter cups (chopped) over top. Drizzle Hersey's syrup.

6. 6

   Freeze for 4 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.