Buster Sundae Pie - cooking recipe

Ingredients

Crust
1 pillsbury refrigerated pie crust, softened as directed on box (from 15-oz box)
Filling
4 cups vanilla ice cream, slightly softened
1/2 cup caramel topping
1/2 cup fudge sauce
3/4 cup Spanish peanut (4 oz)
additional peanuts, if desired

Preparation

Heat oven to 450\u00b0F Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes.
Layer 2 cups of the ice cream in crust. Drizzle with 1/4 cup of the caramel topping and 1/4 cup of the fudge topping. Sprinkle with peanuts. Layer remaining 2 cups ice cream over peanuts. Freeze 4 hours or overnight.
Drizzle individual servings with remaining caramel topping and fudge topping. Sprinkle with additional peanuts. Cover and freeze any remaining pie.