This is unbelievable easy to put together and it tastes so much better than the ice cream cakes you used to get as a kid! For the hot fudge sauce I used Hershey's syrup.
3cupschocolate crisp rice cereal(such as Cocoa Krispies)
½cupsalted dry-roasted peanutsfinely chopped
⅓cupmelted butter
Filling
½cupcreamy peanut butter
4cupsvanilla ice creamslightly softened
Topping
1cup heavy cream
½teaspoonvanilla extract
3Tablespoonspowdered sugar
hot fudge sauce
Instructions
Crust
To make the crust, stir together the rice cereal, chopped peanuts, and melted butter in a medium bowl.
Press mixture into bottom and up sides of a lightly greased 9" glass pie plate. Freeze until solid, 15 to 30 minutes.
Filling
Microwave the peanut butter in a small microwave-safe bowl on HIGH until melted and smooth, about 30 seconds. Let stand at room temperature 10 minutes, stirring occasionally.
Place the softened ice cream in the bowl of a heavy-duty stand mixer; beat on medium-low until smooth, about 30 seconds.
Drizzle peanut butter into ice cream, beating on low just until incorporated, about 30 seconds.
Spread ice cream mixture into frozen pie shell. Cover and freeze until firm, 8 hours or up to 24 hours.
Before serving, remove pie from freezer, leave out at room temperature 10 minutes.
Topping
Meanwhile, beat the heavy cream and vanilla with an electric mixer on medium-high speed until foamy, about 30 seconds.
Gradually add the powdered sugar, beating until soft peaks form, 30 seconds to 1 minute. Spread whipping cream evenly over pie. Drizzle with hot fudge topping.