CHOCOLATE PEANUT BUTTER ICE CREAM PIE

CHOCOLATE PEANUT BUTTER ICE CREAM PIE image

Yield 8 pieces

Number Of Ingredients 7

Ingredients:
1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough, softened, divided
1/2 cup creamy peanut butter, divided
2 cups DREYER'S® or EDY'S SLOW-CHURNED® vanilla ice cream, softened
1/4 cup chopped peanuts
3 tablespoons NESTLÉ NESQUIK Chocolate Flavor Syrup
Chopped peanuts (optional)

Steps:

Directions: PREHEAT oven to 350° F. Grease 9-inch pie plate. PRESS 20 squares of cookie dough onto bottom and up side of prepared pie plate. BAKE for 18 to 22 minutes or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack. SPREAD 1/4 cup peanut butter over crust. Mix ice cream, remaining 1/4 cup peanut butter and 1/4 cup peanuts in medium bowl. Spoon into cookie crust; spread evenly. Drizzle with Nesquik and additional chopped peanuts. Freeze for at least 2 hours or overnight. BAKE remaining cookie dough according to package directions. Cool completely on wire rack; crumble cookies. THAW pie for 5 to 10 minutes. Sprinkle cookie crumbs over pie. Cut into wedges.