Crust:
1 package Nutter Butter
½ cup butter
Filling:
1
(1.5 quart) container Peanut Butter and Chocolate Ice Cream
1 (1.5 quart) Breyer’s Blast Reese’s
Peanut Butter Ice Cream or Vanilla Ice Cream
2 (2..1 oz.) Butterfinger Candy Bars
(crushed)
1 Reese’s Peanut Butter Cup (cut into
small pieces)
Garnish:
Chocolate Sauce (I made ganache by melting milk chocolate chips with a little whipping cream)
1 (2..1 oz.) Butterfinger Candy Bars
(crushed)
DIRECTIONS:
Crush the Nutter Butter Cookies(I used a food processor)
. Pour
the Nutter Butter cookie crumbs into a 9”springform pan. Melt butter. Mix
butter into the crumbs and press down with a fork (or your clean hand). Place in the freezer for about 5
minutes. Meanwhile, let ice creams
soften. Using a mixer, soften peanut butter and chocolate ice cream. Place
over the crust. Place in the freezer
for about 10 minutes as you let the vanilla or peanut butter ice cream soften. Crush
the butterfinger candy bars. Using a
blender, soften the vanilla ice
cream. Add the crushed butterfinger.
Mix in. Remove the
pie from the freezer and smooth the vanilla ice cream over the peanut butter
and chocolate. Sprinkle the crushed butterfinger candy
bar over the top of the ice cream pie.
Let freeze overnight. Remove
pie from freezer about 5 minutes before serving. Run
a knife around the edge of the springform pan, then release the sides of the
pan carefully. Drizzle Chocolate Sauce over pie to garnish.
|
Ingredients |
|
Nutter Butter Crumbs |
|
Adding Butter to Nutter Butter Crumbs |
|
Peanut Butter and Chocolate Layer |
|
Softened Peanut Butter Ice Cream |
|
Second Layer |
|
Butterfinger Crumbs |
|
Ready to Freeze |
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