#2392 - Peanut Butter Ice Cream Pie

(by Shirley McNevich)

1/2 gallon vanilla ice cream (softened)
1 - 8oz. jar Fluff marshmallow
1 - 18oz. jar Jif chunky peanut butter
1 ready-made graham cracker crust
1 - 8oz. Cool Whip (thawed)
1 jar fudge ice cream topping

In a large bowl add softened ice cream, marshmallow and peanut butter--stir until well mixed. Spread the mixture into the graham cracker crust--freeze for an hour. Remove from freezer--spread fudge topping over the top of the pie--freeze overnight. The next day spread the Cool Whip over the top before serving.

#743 - Turtle Cheesecake

(by Shirley McNevich)

1 - 7oz. bag Kraft caramels
1/4 cup Carnation evaporated milk
3/4 cup chopped pecans
1 - 9" Keebler chocolate graham cracker crust
6oz. Philadelphia cream cheese
1/2 cup sour cream
1 1/4 cups milk
1 - 3.7oz. box Jell-O chocolate INSTANT pudding
1/2 cup fudge topping for ice cream

In a saucepan over low heat add caramels and evaporated milk--cook and stir until smooth. Add the chopped pecans--stir. Pour this mixture into the ready-made crust. In a mixer add cream cheese, sour cream and milk--beat until smooth. Add the pudding mix to the cream cheese mixture--beat. Pour cream cheese mixture over the caramel mixture in the crust. Place in refrigerator for 2 hours, then remove and drizzle fudge topping and extra chopped pecans over the top. Keep refrigerated.

#528 - Ice Cream Pie

(by Shirley McNevich)

1 ready-made Keebler graham cracker OR chocolate pie crust
1 quart vanilla ice cream
1 jar fudge sundae topping
1 small bag chopped peanuts

Let ice cream sit out a few minutes on the counter so it's easier to work with. Fill pie crust with vanilla ice cream and place in freezer until the ice cream is firm (about an hour). Remove from freezer and drizzle fudge topping all over the top. Sprinkle the chopped peanuts over the top. Freeze overnight before cutting to serve. Keep frozen.