Easy Peanut Butter Cup Ice Cream Pie

The Cookie Rookie

Ready in: 485 minutes
Prep Time: 5 minutes
Cook Time: 480 minutes
Servings: 8
Very Popular

Ingredients

  • ½ cup hot fudge ice cream topping
    Frozen;Condiments
  • ¼ quart peanut butter cup ice cream (you could also substitute peanut butter ice cream or chocolate ice cream...whatever you love!)
    Frozen
  • ½ regular sized tub low fat or lite cool whip
    Milk, Eggs, Other Dairy
  • 1 premade oreo pie crust (I have also made it with chocolate pie crust)
    Baking
  • 1 snack-sized bag mini peanut butter cups, cut in half (or regular peanut butter cups, chopped)
    Sweet Snacks

Steps

  • Microwave hot fudge according to instructions on jar and set aside. Allow to cool for 3-4 minutes (but not until completely hard. It should still be stirrable)In a large bowl, mix together the ice cream and cool whip using an electric mixer, until smooth
  • Pour mixture into premade pie crust (you may have a bit extra. Leave a bit of room at the top of the crust)
  • Pour hot fudge over ice cream and swirl using a knife
  • Top with peanut butter cup pieces
  • Freeze for 6-8 hours
  • Slice and serve! Enjoy!

Nutrition

  • Calories: 139.37  cal  (6.97%)
  • Fat: 5.62  g  (8.65%)
  • Saturated Fat: 3.0  g  (18.75%)
  • Carbohydrates: 20.21  g  (6.74%)
  • Sugar: 13.94  g  (15.49%)
  • Cholesterol: 13.34  mg  (4.45%)
  • Sodium: 97.66  mg  (4.25%)
  • Protein: 2.13  g  (4.27%)
  • Vitamin B2: 0.09  mg  (5.37%)
  • Phosphorus: 53.12  mg  (5.31%)
  • Calcium: 48.89  mg  (4.89%)
  • Vitamin E: 0.59  mg  (3.94%)
  • Copper: 0.08  mg  (3.9%)
  • Magnesium: 14.62  mg  (3.65%)
  • Manganese: 0.07  mg  (3.64%)
  • Potassium: 120.32  mg  (3.44%)
  • Fiber: 0.82  g  (3.27%)
  • Zinc: 0.39  mg  (2.59%)
  • Vitamin A: 126.18  IU  (2.52%)
  • Vitamin B12: 0.13  µg  (2.22%)
  • Vitamin B5: 0.21  mg  (2.08%)
  • Iron: 0.3  mg  (1.68%)
  • Vitamin B1: 0.02  mg  (1.5%)
  • Selenium: 1.0  µg  (1.43%)
  • Vitamin B6: 0.02  mg  (1.01%)

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