Ingredients:
3 cups chocolate ice cream, slightly softened
1 cup fudge ripple ice cream, slightly softened
1 9″ graham cracker crust
1 cup marshmallow creme
1 cup miniature marshmallows
1 cup chocolate covered peanuts
1 cup frozen whipped topping, thawed
1 cup hot fudge ice cream topping
1 cup candy coated chocolate pieces
Directions:
Place 1 cup of the chocolate ice cream in the graham cracker crust (or use Cookie Pie Crust, baked and cooled). Top with half of the marshmallow creme, then the fudge ripple ice cream.
Add remaining marshmallow creme.
Sprinkle with half the marshmallows and the peanuts. Top with 1 cup of the chocolate ice cream. Sprinkle with rest of marshmallows and peanuts. Top with rest of chocolate ice cream.
Freeze pie, uncovered, for 4 to 6 hours, until firm. Let stand at room temperature 10 minutes before serving. Top each piece with a dollop of whipped topping, hot fudge topping and candies.
Serves 8.
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