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
- 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.