Sweet meets salty in this frozen Take 5 Ice Cream Pie.
What an action packed weekend I had. I had new photos taken of me for my blog, it was the first time I have worked with a professional photographer and it was awesome. I can’t wait to see the edited photos! On Sunday I headed down to LA for a gathering of the LA Cake Club. I recently heard about it from a friend, and they happened to be having an event last weekend. Basically, a bunch of dessert lovers get together and share their baked goods. I couldn’t think of anything better! I will share more with you guys in my Monthly Mixer post this week!
As summer is winding down, I have a few more frozen treats to share. This Take 5 Ice Cream Pie is loaded with peanut butter, caramel and plenty of chocolate. There is a little bit of creamy and a little bit of crunchy.
Take 5s are my favorite candy bar. I even made a cupcake version of them too. To make this ice cream pie, I started with a shortbread crust. You don’t need as much butter as you normally would for this crust because the shortbread cookies have so much butter in them already.
The ice cream base is made with cream cheese and Cool Whip. I added in all the components of the candy bar: peanut butter, caramel, chocolate covered pretzels and peanuts. It’s quite the decadent filling, and I wouldn’t have it any other way. To finish off this pie, I swirled in some hot fudge. You can never have too much chocolate, right?
I love frozen pies. They takes just a short time to put together, a couple hours to freeze and before you know it, you have a frozen treat to beat the heat. I used a 9-Inch Springform Pan for most of my ice cream pies, but you can also make this in any 8″, 9″ or 10″ pan. I just like to pull away the edge of the pan to see the sides. I always take my ice creams pies out of the freezer for about twenty minutes before serving. I prefer to let them thaw slightly as I prefer the softer consistency.
Before serving, I drizzled more hot fudge and caramel sauce on top and lined the edges with chocolate covered pretzels. I just can’t resist chocolate covered pretzels! Say goodbye to summer with this ice cream pie!
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Sweet meets salty in this ice cream pie. A shortbread cookie base with a chocolate and peanut butter filling. Mixed in with chocolate covered pretzels and peanuts, this dessert is sure to satisfy.
- 2 C Shortbread crumbs
- 1/4 C Unsalted butter, melted
- 1 pkg Cream Cheese (8 oz)
- 1 C Peanut butter
- 2 tbsp Caramel
- 1 C Crushed chocolate covered pretzels
- 1/4 C Peanuts, chopped
- 1 8oz Cool Whip
- 1/2 C Hot fudge
- Additional caramel sauce and hot fudge to drizzle
- 8 Chocolate covered pretzels
- To make the crust, melt the butter in the microwave for 30-40 seconds.
- Use a food processor to grind up shortbread cookies into a fine crumb.
- Pour melted butter over graham crackers and stir to combine.
- Line a 9” spring form pan with parchment paper, and pour graham cracker in the bottom. Use a spatula or measuring cup to press the crust down. You can use you fingers to form the edges by gently pushing the crumbs against the edge of the pan.
- Whip cream cheese in a mixing bowl using the paddle attachment of your mixer for a few minutes until light and fluffy. Add peanut butter and caramel and mix until creamy.
- Use a Ziploc bag and gently crush chocolate covered pretzels. Pour into mixing bowl.
- Use your food processor to grind peanuts into crumbs. Beat peanuts and pretzels into batter. Scrape down sides of the bowl.
- Add Cool Whip last and beat on medium speed until well incorporated. You may need to scrape the bowl a couple of time to mix well. Pour batter on top of cookie crust.
- Microwave hot fudge sauce for about 30 seconds, the spoon hot fudge on to the top of the pie. Swirl into the batter with a knife.
- Freeze pie for 4-6 hours.
- Remove pie from freezer 15-20 minutes before serving. Gently run a knife around the edges before opening the springform pan Drizzle with hot fudge and caramel sauce. Line the edges with additional chocolate covered pretzels.
- Keep frozen up to 3 days.
Total time includes freezing. If you do not have a spring form pan, you can try using a 9″ round pan instead.
Recipes from my friends:
Take 5 Poke Cake from The Domestic Rebel
Take 5 Cake Mix Bars from Six Sisters’ Stuff
Take 5 Cheesecake Brownies from Inside Bru Crew Life
Other recipes your might like: