Ingredients
4 tablespoons butter
20-24 peanut butter sandwich cookies; crumbled
6 tablespoons peanut butter; slightly melted
1/2 gallon vanilla ice cream; softened
30 mini-Reese’s peanut butter cups; divided
1/2 cup chocolate fudge sauce; divided.
1/2 cup chopped peanutes
Hersey’s syrup, to taste
Preparation
Peanut Butter Cookie Crust: Melt butter. Stir in crumbled cookies into butter. Press into a 9-inch spring foam pan. Drizzle a light layer of Hersey’s syrup over the crust. Chill crust in freezer for 10 minutes.
Assemble pie Stir peanut butter into softened ice cream. Put 1/2 of ice cream mixture into pie pan. Press 24 peanut butter cups into ice cream. Drizzle with 1/4 cup hot fudge. Spread remaining ice cream into pie pan. Freeze for 10 minutes.
Dribble remaining hot fudge over top of pie. Sprinkle chopped peanuts, remaining 6 peanut butter cups (chopped) over top. Drizzle Hersey’s syrup.
Freeze for 4 hours before serving.
