Chocolate Peanut Butter Ice Cream Pie

1. 1

   Process cookies and peanuts in a food processor until finely crumbled, Add butter, and process until blended.

2. 2

   Press crumb mixture into a 9-inch deep-dish pieplate; freeze for 15 minutes.

3. 3

   Stir together the ice cream and chopped candy; spoon into the piecrust. Freeze for at least 6 hours. Remove from the freezer and let it stand 15 minutes before serving.

4. 4

   Heat fudge sauce in a small saucepan over low heat, stirring constantly. Remove from heat; stir in coffee and coffee liqueur. Drizzle over pie.

* Per serving · 4 servings · Values may vary.

No additional tips available.