Peanut Ice Cream Pie
|Granola/Null||1 1⁄2 Cup (24 tbs) (Null)|
|Butter/Margarine||1 Tablespoon, melted (Null)|
|Vanilla ice cream/Null||1 Quart (Null)|
|Chunky peanut butter/Null||1⁄2 Cup (8 tbs) (Null)|
|Frozen whipped dessert topping/Null||2 1⁄4 Ounce, thawed (1/2 Of A 4 1/2 Ounce Container)|
|Fudge topping/Null||2 Tablespoon (Null)|
|Chopped peanuts/Null||2 Tablespoon (Null)|
Break up any large chunks of granola.
In mixing bowl combine granola and melted butter or margarine; mix till cereal is well-coated.
Press granola mixture onto bottom and sides of a well-buttered 9-inch pie plate.
Bake in 375° oven for 5 to 6 minutes.
Cool thoroughly on wire rack.
In mixing bowl soften ice cream using wooden spoon to stir and press against side of bowl.
Soften till just pliable.
Working quickly, fold in peanut butter, then whipped dessert topping.
Turn ice cream mixture into granola crust.
Drizzle with fudge topping.
(If topping is too thick, thin with a little water.) Freeze pie several hours or overnight till firm.
Let pie stand about 10 minutes at room temperature before serving.
Sprinkle with chopped peanuts.
Slice pie and serve immediately.