Monday, May 10, 2010

Ice Cream Peanut Butter Pie


1 quart vanilla ice cream, softened

1 graham cracker crust (9 inches)

1/2 cup peanut butter

1/3 cup light corn syrup

Chocolate syrup

Chopped walnuts

HEATH English Milk Chocolate Toffee Bits


Spread half of the ice cream into crust. Combine peanut butter and corn syrup; spread over ice cream. Top with remaining ice cream. Drizzle with chocolate syrup and sprinkle with nuts and toffee bits.

Cover and freeze for 3-4 hours. Remove from the freezer 15 minutes before serving. Yield: 6-8 servings.

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