"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Peanut Butter and Fudge Ice Cream Pie, by Leslie Jones, is from The Jones Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Keebler Ready Crust Graham Cracker 1/2 c. creamy peanut butter 1/4 c. honey 1 quart vanilla ice cream, softened 1/2 c. cashews, chopped 6 oz. chocolate fudge topping
Mix peanut butter and honey. Stir mixture into softened ice cream. Spoon half of ice cream mixture into pie crust. Sprinkle with half of chopped cashews. Drizzle 4 oz 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 sauce.
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