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ICE CREAM - Chocolate-Peanut Butter Ice-Cream Pie
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| Southern Living 21 cream-filled chocolate sandwich cookies $ | |
| 1/2 cup | unsalted dry-roasted peanuts |
| 1/4 cup | butter or margarine, melted $ |
| 3 pints | chocolate ice cream, softened $ |
| 8 (1.6-ounce) packages | peanut butter cup candies, coarsely chopped |
| 1 (8-ounce) jar | fudge sauce |
| 1/4 cup strong brewed coffee $ | |
| 2 tablespoons | coffee liqueur, (optional) |
Process cookies and peanuts in a food processor until finely crumbled. Add melted butter, and process until blended.
Press crumb mixture into a 9-inch deep-dish pieplate, and freeze 15 minutes.
Stir together chocolate ice cream and chopped candies; spoon into piecrust. Freeze at least 6 hours. Remove from freezer, and let stand 15 minutes before serving.
Heat fudge sauce in a small saucepan over low heat, stirring constantly. Remove from heat; stir in coffee and, if desired, coffee liqueur. Drizzle over pie.
Southern Living
OCTOBER 1998
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