This ice cream pie has had my family raving for days!
Peanut Butter Ice Cream Pie
1/2 cup peanut butter (I used creamy, but chunky would work too)
1/4 cup honey
4 cups vanilla ice cream
One graham cracker pie crust (I used my homemade graham cracker pie crust recipe)
1/2 cup peanuts
1/2 cup hot fudge topping (I used my homemade hot fudge recipe)
4 ounces Cool Whip (that's half of the small Cool Whip container)
Chop the peanuts or crush them using a bag and rolling pin.
In a large bowl, combine the ice cream, peanut butter and honey.
Spoon half the ice cream mixture onto the graham cracker pie crust.
Top the ice cream with half the chopped nuts.
Top the pie with half the heated hot fudge topping. The ice cream may begin to melt when you do this. If it does, place it in the freezer and freeze before continuing to the next step.
Layer the other half of the ice cream onto the pie.
Spread the Cool Whip onto the last ice cream layer.
Drizzle half of the remaining heated hot fudge on top of the Cool Whip. The pie may start to melt again when you do this, but you should be able to complete the next steps quickly enough that you don't need to freeze the pie again between steps.
Top the pie with the remaining peanuts.
Finally, drizzle the remaining hot fudge sauce onto the pie and freeze the peanut butter ice cream pie before serving.