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Peanut Butter & Fudge Ice Cream PieTime: 1 hr. Freeze overnight
- 1 graham cracker pie crust
- ½ cup creamy peanut butter
- ¼ cup honey
- Perry’s Vanilla Ice Cream (4 cups)
- ½ cup cashews
- chopped Fudge topping (6 oz)
Mix peanut butter and honey. Stir mixture into softened ice cream. Spoon half of ice cream mixture into crust. Sprinkle with half of chopped cashews. Drizzle 4 oz. fudge sauce over top. Spoon remaining ice cream mixture in pie shell. Sprinkle with remaining cashews. Drizzle remaining fudge sauce over top. Freeze overnight before serving. Garnish with whipped cream.