Peanut Butter-Fudge Pie
Recipe from Midwest Living
Prep Time: 25 mins
see savings1/4 cuplight-colored corn syrup
see savings2 tablespoonsbrown sugar
see savings3 tablespoonsbutter or margarine
see savings2 1/2 cupscrisp rice cereal
see savings1/2 cupfudge ice cream topping
see savings6 tablespoonslight-colored corn syrup
see savings1 - 2 quartsvanilla or vanilla-fudge-swirl ice cream
see savings1/2 cupchopped peanuts
see savings1 cupfudge ice cream topping
see savings1/2 cupcreamy peanut butter
For crust, in a medium saucepan, combine the 1/4 cup corn syrup, the butter or margarine, and brown sugar. Cook over medium heat until mixture boils. Remove from heat.
Add rice cereal and gently stir until combined. Press into the bottom and up the side of a buttered 10-inch pie plate to form a firm, even crust. Cool.
In a medium saucepan, combine creamy peanut butter, the 1/2 cup fudge topping, and the 6 tablespoons corn syrup. Heat and stir over low heat until smooth. Spread in cooled rice-cereal crust. Place crust in the freezer for 2 to 3 hours or until firm.
Scoop ice cream into the pie. Freeze at least 4 hours or overnight until firm.
Sprinkle evenly with half of the peanuts. Spread the 1 cup fudge topping over peanuts. Sprinkle with remaining peanuts. Store the pie in the freezer. Before serving, let soften slightly at room temperature. Makes 8 servings.