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.