BUSTER SUNDAE PIE

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Buster Sundae Pie image

Starting 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.

Provided by @MakeItYours

Number Of Ingredients 6

1 box Pillsbury® refrigerated pie crusts, softened as directed on box
4 cups (1 quart) vanilla ice cream, slightly softened
1/2 cup caramel topping
1/2 cup fudge topping
3/4 cup Spanish peanuts (4 oz)
Additional peanuts, if desired

Steps:

  • Heat 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.
  • Layer 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.
  • Drizzle individual servings with remaining caramel topping and fudge topping. Sprinkle with additional peanuts. Cover and freeze any remaining pie.

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