Peanut Butter Cup Ice Cream "Cake" Pie

Peanut Butter Cup Ice Cream "Cake" Pie requires about 30 minutes from start to finish. This recipe makes 8 servings with 784 calories, 12g of protein, and 41g of fat each. For $1.44 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of butter, vanillan ice cream, peanut butter cups, and a handful of other ingredients are all it takes to make this recipe so yummy. 6249 people were impressed by this recipe. It will be a hit at your Summer event. It is brought to you by Kitchen Confidante. All things considered, we decided this recipe deserves a spoonacular score of 57%. This score is solid. If you like this recipe, you might also like recipes such as Easy Peanut Butter Cup Ice Cream Pie, Peanut Butter Cup Ice Cream Cake, and Peanut Butter Cup Ice Cream Cake.

Servings: 8

Preparation duration: 30 minutes

 

Ingredients:

5 tablespoons melted butter

34 chocolate creme cookies, divided

1 cup miniature peanut butter cups, rough chopped

1/2 gallon vanilla ice cream, softened

Equipment:

food processor

springform pan

rolling pin

plastic wrap

frying pan

knife

Cooking instruction summary:

Lightly butter a springform pan.Crush 24 chocolate creme cookies finely, using a food processor or by placing the cookies in a resealable bag and pounding with a rolling pin. Stir in the melted butter and press into the bottom and up the sides of the prepared springform pan. Place in the freezer for 10 minutes.Roughly crush the remaining cookies and set aside.Take 1 quart of the softened ice cream and spread evenly into the chilled crust. Sprinkle the crushed cookies. Return to freezer for 20-30 minutes.Spread remaining quart of ice cream and spread evenly into the pan. Top with the chopped peanut butter cups. Cover lightly with plastic wrap and freeze for at least 5 hours, or overnight.Remove from freezer 5 minutes before serving. Run a hot knife along the edges and release from springform pan. Enjoy!

 

Step by step:


1. Lightly butter a springform pan.Crush 24 chocolate creme cookies finely, using a food processor or by placing the cookies in a resealable bag and pounding with a rolling pin. Stir in the melted butter and press into the bottom and up the sides of the prepared springform pan.

2. Place in the freezer for 10 minutes.Roughly crush the remaining cookies and set aside.Take 1 quart of the softened ice cream and spread evenly into the chilled crust. Sprinkle the crushed cookies. Return to freezer for 20-30 minutes.

3. Spread remaining quart of ice cream and spread evenly into the pan. Top with the chopped peanut butter cups. Cover lightly with plastic wrap and freeze for at least 5 hours, or overnight.

4. Remove from freezer 5 minutes before serving. Run a hot knife along the edges and release from springform pan. Enjoy!


Nutrition Information:

Quickview
784k Calories
11g Protein
41g Total Fat
93g Carbs
4% Health Score
Limit These
Calories
784k
39%

Fat
41g
63%

  Saturated Fat
22g
143%

Carbohydrates
93g
31%

  Sugar
66g
74%

Cholesterol
124mg
41%

Sodium
611mg
27%

Caffeine
3mg
1%

Get Enough Of These
Protein
11g
24%

Vitamin B2
0.71mg
42%

Calcium
322mg
32%

Phosphorus
321mg
32%

Vitamin A
1222IU
24%

Manganese
0.37mg
19%

Potassium
587mg
17%

Vitamin B12
0.99µg
16%

Vitamin B5
1mg
16%

Magnesium
61mg
15%

Zinc
2mg
15%

Copper
0.3mg
15%

Fiber
3g
14%

Vitamin B1
0.2mg
14%

Iron
2mg
13%

Folate
44µg
11%

Selenium
7µg
10%

Vitamin B3
1mg
9%

Vitamin E
1mg
9%

Vitamin B6
0.14mg
7%

Vitamin D
0.6µg
4%

Vitamin K
2µg
2%

Vitamin C
1mg
2%

covered percent of daily need
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