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Take 5 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.

side view of a slice of ice cream pie topped with a chocolate covered pretzel

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?

overhead of a whole take 5 ice cream pie topped with chocolate and pretzels

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. 

side view of a take 5 ice cream pie on a white cake stand

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.

a partially eaten slice of ice cream pie on a plate with a jar of milk in the background

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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a slice of ice cream pie on a stack of three white plates

Take 5 Ice Cream Pie

  • Author: Julianne Dell
  • Prep Time: 20 minutes
  • Chill Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 8-10 slices

Description

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.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Use a Ziploc bag and gently crush chocolate-covered pretzels.
  5. 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.
  6. Add Cool Whip last and beat on medium speed until well incorporated. Pour the filling on top of cookie crust.
  7. 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.
  8. 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

Keywords: Ice Cream Cake, Ice Cream Pie,

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Recipe rating

11 Responses
  1. Jessica @ Sweet Menu

    I love ice cream pies. This looks incredible! I think sweet and salty is the best, so this pie is right up my alley!

  2. Heather @ Shards of Lavender

    Take 5 bars? I didn’t even know they were still around… One of my favorite candy bars as a teen and this pie is just making me crave one. The professional photoshoot sounds like a dream; I’m sure it felt great to have someone take pics for your blog:)

  3. Gayle @ Pumpkin 'N Spice

    Take 5’s are my favorite candy bars, too! And this ice cream pie looks amazing! Definitely a great way to relish the last few days of summer. Pinned!

  4. Lindsey @ American Heritage Cooking

    My husband was just lamenting the lack of Take 5 candy bars in Atlanta and requested that I make something inspired by them! It’s like you live in my brain! This looks fabulous!

  5. Laura @Petite Allergy Treats

    This looks amazing! I used to love Take 5 candy bars. So fun that you had professional photos, can’t wait to see them. Pinned!

  6. Mir

    Oooh, professional pics. That is so exciting!
    And speaking of pics, these look incredible. I have never baked with Take 5 bars before, but you can bet that I’m gonna start now!

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