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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.
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.
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?
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.
I love frozen pies. They take just a short time to put together, a couple of 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 cream 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!Print
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 cups shortbread cookie crumbs
- 1/4 cup unsalted butter, melted
- 8 ounces cream cheese, at room temperature
- 1 cup creamy eanut butter
- 2 tablespoons caramel sauce
- 1 cup crushed chocolate-covered pretzels, plus 8 for garnish
- 1/4 cup peanuts, chopped
- 8 ounce Cool Whip
- 1/2 cup hot fudge
- Additional caramel sauce and hot fudge to drizzle
- 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 the cookie crumbs in the bottom. Use a spatula or measuring cup to press the crust down.
- Whip cream cheese in a mixing bowl using the paddle attachment of your mixer for a few minutes until it’s free of lumps. Add peanut butter and caramel and mix until creamy.
- Use a Ziploc bag and gently crush chocolate-covered pretzels.
- Use a food processor to grind peanuts into crumbs. Add the peanuts and pretzels into the batter, mixing to combined. Scrape down sides of the bowl.
- Add Cool Whip last and beat on medium speed until well incorporated. Pour the filling 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.
- Category: Ice Cream
- Method: Freezer
- Cuisine: American