owl and stir in the butter.
Pour the crumbs into
tub of chocolate ice cream into Oreo pie crust.
Place a
Blend well.
Finish filling freezer with milk.
Mix well and freeze.
For chocolate peanut butter ice cream; use chocolate milk.
Combine Oreos and butter and mix well.
Press into pie dish to form a crust going 3/4 of the way up the sides.
Mix ice cream, peanut butter & vanilla until well blended and smooth.
Pour into crust.
Freeze for a few hours (until frozen).
Sprinkle crushed peanuts on top and drizzle chocolate syrup right before serving.
Combine peanut butter and corn syrup in a bowl; heat in microwave until it can easily be stirred into a smooth mixture, 1 to 2 minutes.
Stir crushed cereal into the peanut butter mixture; spread into a pie plate to make a crust.
Spoon softened ice cream over the crust and smooth into a flat layer. Drizzle chocolate syrup over the ice cream layer.
Put pie in freezer and freeze until firm in the center, at least 30 minutes.
Working quickly, blend the 1/2 gallon softened vanilla ice cream with the peanut butter, mix well.
Stir in the Cool Whip until well blended.
Quickly divide between the two pie crusts, sprinkle with chopped peanut butter cups, and freeze for 3 to 4 hours until frozen solid.
Take out about 10 minutes before serving for easier slicing. Enjoy!
Mix butter with nuts.
Press mixture into pie pan until
Combine ice cream, Cool Whip, peanut butter and half of chopped peanuts.
Mix thoroughly.
Spoon into pie shell.
Top with rest of peanuts.
Sprinkle chocolate syrup over the top of the pie and freeze.
Prepare crust.
Cool.
Press half of softened ice cream into crust.
In small bowl, stir corn syrup and peanut butter until blended.
Pour half of mixture over ice cream.
Sprinkle with half of peanuts, repeating layering.
Freeze until firm, about 5 hours. Let pie stand at room temperature for 5 minutes for easy cutting.
Spread 1/3
cup room temperature hot fudge topping over the bottom of pie crust.
Place in freezer to chill.
Meanwhile, soften ice cream and mix with peanut butter.
Spoon into pie crust and freeze several hours or overnight.
Cover with plastic wrap when firm.
Crush peanuts and sprinkle half over bottom of pie crust. Swirl small amount of peanut butter through softened ice cream. Spread in pie crust.
Sprinkle more crushed salted peanuts over ice cream.
Freeze.
In a large bowl, mix ice cream and peanut butter together. Pour into pie crust and freeze until ice cream is firm. Serve and enjoy!
Mix peanut butter and ice cream with electric mixer.
Stir in dairy topping.
Pour into pie crust and freeze.
Garnish with peanuts, serve with hot fudge sauce.
Mix the first 3 ingredients.
Press into a 9-inch pie pan on bottom and sides.
Freeze until set.
Add ice cream and freeze. (May use vanilla or peanut butter ice cream.)
Top with Cool Whip when ready to serve and drizzle chocolate syrup over top.
Spread 1 pint of ice cream on bottom of pie crust.
Arrange 2/3 of chopped candies over ice cream, cover and freeze 1 hour. Spread remaining pint of ice cream over candies.
Cover and freeze 1 hour.
Decorate top of pie with whipped topping and remaining candy.
Freeze uncovered about 2 hours or until firm.
Let stand at room temperature about 10 minutes before cutting.
Cover and freeze remaining pie.
Mix ice cream and peanut butter until smooth and spread onto the pie crust and freeze 3 hours.
Before serving, top the pie with the sliced banana, whipped cream and chocolate syrup.
Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, mix together crushed graham crackers, 3/4 cup finely chopped peanuts, and sugar. Stir in melted butter or margarine. Press mixture into a 9 inch pie plate.
Bake crust in preheated oven for 8 minutes. Chill.
In a medium mixing bowl, mix ice cream and peanut butter together on medium-low speed until combined. Pour mixture into chilled crust. Sprinkle with 1/4 cup chopped peanuts. Freeze for at least 6 hours. Remove from freezer 10 minutes before serving.
Combine ice cream, peanut butter, 1/4 cup peanuts and vanilla in a large bowl and mix well.
Turn into crust and sprinkle with remaining nuts.
Freeze.
Serve with hot fudge and whipped topping, if desired.
Mix ice cream and peanut butter until completely blended.
Add sherry and blend completely.
Pour into pie crust and top with chopped nuts. Freeze 4 to 6 hours. Remove from freezer a few minutes before serving.
Allow ice cream to soften slightly.
Mix peanut butter until soft and creamy.
Add softened ice cream gradually, mixing until blended.
Place in baked pastry shell.
Top with salted peanuts. Store in freezer several hours or until firm.