PEANUT BUTTER ICE CREAM FANTASY PIE

INGREDIENTS:

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

Butterfinger Crumble Toast

A quick breakfast treat you will want to eat every day, but shouldn’t

Ingredients:

Slice of bread, multi grain or whole wheat will make it at least a little healthy

A little softened butter to spread

2 teaspoons Butterfinger crumbles*

Directions:

Toast bread in toaster or toaster oven to desired crispness. Spread softened butter all around the bread. Sprinkle Butterfinger crumbles all over the bread. Enjoy a little breakfast treat.

*To Crumble the Butterfinger candy bar use an electric food chopper or put in a ziplock bag and crumble with a rolling pin.

Peanut Butter, Butterfinger, Chocolate and Ice Cream Delight

(loosely based on page 261 of the Pillsbury Best Desserts Cookbook)

Ingredients:

½ cup peanut butter

½ cup dark chocolate peanut butter – divided* ( ¼ cup for the peanut butter mixture, ¼ cup for the hot fudge mixture)

¼ cup whipping cream

¼ cup light corn syrup

2 tablespoons butter

¼ cup powdered sugar

1 container (1.5 quarts) vanilla ice cream, slightly softened**

1/3 of a (1.5 quart) container of chocolate ice cream, slightly softened (dark chocolate or Belgian chocolate, if available)

1 (12 oz.) jar (1 cup) hot fudge ice cream topping

5 (2.1 oz.) Butterfinger candy bars, crumbled (1 ¼ cups)

1 cup whipping cream, whipped for garnish

*if dark chocolate peanut butter is not available, use sweetened cocoa powder in ½ cup peanut butter and stir well

** to soften ice cream faster, put it in a mixing bowl and blend with a blender until desired consistency is met.

Directions:

In small saucepan, combine peanut butter, ¼ cup of the dark chocolate peanut butter, ¼ cup whipping cream, corn syrup and butter; mix well. Cook over medium heat just until butter melts and mixture is smooth, stirring occasionally. Remove from heat. Add powdered sugar; beat until smooth and creamy. Cool 30 minutes or until completely cooled.

Mix the hot fudge ice cream topping with ¼ cup dark chocolate peanut butter.

Crumble the Butterfinger candy bars with an electric food chopper or put them in a ziplock bag and crumble them with a rolling pin.

Line 9-inch springform pan with parchment paper. Spread ½ of the vanilla ice cream in bottom of pan. Spread ice cream topping mixture over vanilla ice cream layer. Spread chocolate ice cream over topping.

Stir 1 cup of the crumbled Butterfinger candy into peanut butter and corn syrup mixture; spoon and spread over chocolate ice cream. Top with remaining ½ of the vanilla ice cream. (If ice cream softens too much, freeze between additions of layers.) Garnish with the Butterfinger crumbles. Cover with foil; freeze at least 8 hours or overnight until firm.

Just before serving, remove sides of pan; remove parchment paper. Garnish with whipped cream, chocolate syrup and more Butterfinger crumbs.