Buster Sundae Pie fromPILLSBURY.COMStarting with refrigerated pie crust, this no-fuss ice cream pie goes together easily, yet yields a first-class dessert that features peanuts as well as fudge and caramel toppings.
Prep Time:25 Min Total Time:4 Hr 40 Min Makes:8 servings
Crust
1box Pillsbury® refrigerated pie crusts, softened as directed on boxFilling
4cups (1 quart) vanilla ice cream, slightly softened
1/2cup caramel topping
1/2cup fudge topping
3/4cup Spanish peanuts (4 oz)
Additional peanuts, if desiredDIRECTIONS
1Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes.2Layer 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.
3Drizzle individual servings with remaining caramel topping and fudge topping. Sprinkle with additional peanuts. Cover and freeze any remaining pie.
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