Peanut Butter Ice cream pie
What you will need:
1- 1.5L Shaw's Vanilla Ice Cream tub
1 cup smooth peanut butter
1 Graham cracker pie shell
Chocolate sauce or Fudge topping
1 can Gay Lea whipped cream
1 small bag of mini peanut butter cups or 3-4 of the large peanut butter cups quartered.
Start by softening the Shaw's vanilla ice cream in it's container by setting it on the counter for 10 minutes.
While the ice cream is softening add chocolate sauce (or your favourite fudge topping) to the graham cracker pie shell smoothing it over the entire surface area until the shell is completely covered. Place the pie shell in the freezer for 10 minutes.
At this point the ice cream should be able to slip out of the container into a large mixing bowl. Let the ice cream continue to soften in the bowl for 5 minutes.
Prepare 1 cup of the smooth peanut butter. Add the peanut butter to the softened ice cream and thoroughly mix with beaters until smooth.
Take the pie shell out of the freezer and with a spatula scrape all the contents out of the bowl into the pie shell.
Place the pie back in the freezer for 1-2 hours until it has completely hardened. Drizzle chocolate sauce all over the pie and return to the freezer until frozen on top.
Once you are ready for dessert pull the pie out of the freezer and garnish the border with whipped cream. Add the mini peanut butter cups to the border by carefully pushing them into the whipped cream.
Serve immediately and ENJOY! Serves 6-8 guests