"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pies- Peanut Butter and Fudge Ice Cream Pie Recipe

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This recipe for Pies- Peanut Butter and Fudge Ice Cream Pie, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charise Johnson
Added: Thursday, May 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Keebler Ready Crust Graham Cracker Pie Crust (6 oz.)
cup Creamy Peanut Butter
cup honey
1 Quart Vanilla Ice Cream, Softened
cup cashews, chopped
6 oz. Chocolate fudge topping

Directions:
Directions:
Mix peanut butter and honey. Stir mixture into softened ice cream. Spoon half of icee cream mixture into pie crust. Sprinkle with half of chopped cashews. Drizzle 4 oz. of fudge sauce over cashews. Spoon remaining ice cream mixture into pie crust. Sprinkle with remaining cashews. Drizzle 2 oz. Fudge sauce over cashews.

Freeze until firm, about 6 hours. Garnish with whipped topping and additional fudge if desired.

Preparation Time:
Preparation Time:
Preparation Time: 15 minutes. Freezing Time: 6 Hours
Personal Notes:
Personal Notes:
Brighton's favorite!

 

 

 

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