Peanut Butter Ice Cream Pie with Fudge Topping

1. 1

   Finely grind cookies in processor.

2. 2

   Add butter; blend until moist crumbs form.

3. 3

   Press crumb mixture over bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch high sides.

4. 4

   Heat sauce in microwave or in small saucepan until warm.

5. 5

   Pour 1 cup sauce over bottom of crust.

6. 6

   Freeze 1 hour.

7. 7

   Spoon ice cream over sauce in pan; smooth top.

8. 8

   Freeze until firm, about 2 hours.

9. 9

   Rewarm remaining sauce in microwave or saucepan until warm.

10. 10

    Pour over ice cream, covering completely.

11. 11

    Sprinkle nuts in 1-inch-wide border around edge of pie.

12. 12

    Freeze until set, about hour.

13. 13

    (Can be prepared 1 week ahead.

14. 14

    Cover and keep frozen.)

15. 15

    Run small sharp knife around pan sides to loosen crust.

16. 16

    Release pan sides.

17. 17

    Cut pie into wedges and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.