- I made this for a friend's birthday... she said it was amazing, so good!
- There are so many ways to tweak this recipe... have fun with it and enjoy!
- We love ice cream and this is the perfect way to make it a little more homemade :)
- Recipe:
- 2 cups of graham cracker crumbs
- *1/4 cup finely chopped peanuts
- 1/4 cup white sugar
- 6 tablespoons melted butter
- **3/4 cup coarsely chopped cashews
- 1/4 cup coarsely chopped peanuts
- 6 cups vanilla ice cream, softened
- *2/3 cup creamy peanut butter
- 2/3 cup hot fudge topping
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| chocolate shell topping |
- 1/4 cup chocolate shell topping
*instead of using chopped peanuts, you can use crunch peanut butter... it works great!
**instead of using cashews, you can use crushed Butterfinger
Directions
- Preheat oven to 350 degrees F (175 degrees C.) In a medium bowl, mix graham cracker crumbs, 1/4 cup finely chopped peanuts, sugar and melted butter until well blended . Press mixture into a 9 inch pie plate. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Allow to cool completely.
- Combine chopped cashews and 1/4 cup coarsely chopped peanuts; set aside. In a large bowl, mix ice cream with peanut butter; set aside.
- Spread half of hot fudge topping in bottom of crust. sprinkle with 1/3 of nut mixture. Spread half of ice cream in an even layer. Repeat layers. Drizzle with shell topping and sprinkle with remaining nuts. Freeze for at least 5 hours before serving.
