(8 – 12 Servings)
- 1 pkg. “JIFFY” Pie Crust Mix
- 1 Tbsp. peanut butter
- 3-4 Tbsp. cold water
- 1/4 cup chopped nuts, reserving 1 Tbsp. for topping (optional)
- 1 jar (11.75 oz.) fudge topping
- 1/4 cup peanut butter
- 3 Tbsp. light corn syrup
- 1 qt. ice cream, softened
- 1 container (8 oz.) whipped topping, thawed
Preheat oven to 450°F.
Cream together pie crust mix and peanut butter. Add water and nuts (optional). Stir until dough holds together. Form into a ball. Roll out to fit an ungreased 9” pie pan. Prick well with fork and bake 10 minutes. Set aside to cool. For filling, mix together fudge topping, peanut butter and corn syrup. Blend well. Spread half of filling on top of crust. Spread ice cream over filling. Stir remaining fudge mixture briskly to thin out slightly. Spread over ice cream. Cover with whipped topping and reserved nuts (optional). Freeze. Remove from freezer 15 minutes before serving for easier cutting.
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