No Bake Peanut Ice Cream Pie
|Corn chex cereal||4 Cup (64 tbs), crushed to make 1 cup|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Flaked coconut||1⁄4 Cup (4 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Peanut butter||1⁄4 Cup (4 tbs)|
|Chopped salted nuts||3 Tablespoon (Peanuts)|
|Chopped peanuts||1 Tablespoon (For Topping)|
|Vanilla ice cream||1 Quart, softened|
Preheat oven to 300 degrees.
Butter 9-inch pic plate.
Combine cereal and sugar; add butter; mix well.
Press this mixture evenly on bottom and sides of pie plate.
Bake 10 minutes; cool.
Combine next 4 ingredients.
Mix with ice cream until rippled throughout.
Turn into pie shell.
Sprinkle peanuts on top.
Freeze 3 hours or until firm.
Let stand 10-15 minutes at room temperature, before serving.