Ingredients
1
container (1.5 quart) vanilla ice cream with peanut butter cups swirled with fudge
1/3
cup creamy or crunchy peanut butter
1
chocolate flavor crumb crust (6 oz)
6
chocolate-covered peanut butter cup candies (0.55 oz each), unwrapped, cut in half
Chocolate-peanut butter shell coating
Preparation
Let ice cream stand at room temperature 20 minutes to soften. Meanwhile, spread peanut butter in bottom of crust; freeze 10 minutes.
Spread softened ice cream evenly over peanut butter in crust. Arrange peanut butter cup candy halves, cut sides down, around edges of crust. Drizzle chocolate-peanut butter shell coating evenly over ice cream.
Freeze at least 2 hours. To serve, cut frozen pie with a warm knife.
