1 box Pillsbury refrigerated pie crusts, softened as directed on box
Filling-
4 c. (1 quart) vanilla ice cream, slightly softened
½ c. caramel topping
½ c. fudge topping
¾ c. Spanish peanuts (4 oz)
additional peanuts, if desired
Instructions
Heat oven to 450°F. Bake pie crust as directed on box for one-crust baked shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes. Layer 2 cups of the ice cream in crust. Drizzle with 1/4 cup of the caramel topping and 1/4 cup of the fudge topping. Sprinkle with peanuts. Layer remaining 2 cups ice cream over peanuts. Freeze 4 hours or overnight. Drizzle individual servings with remaining caramel topping and fudge topping. Sprinkle with additional peanuts. Cover and freeze any remaining pie.
Originally Submitted
10/29/2013
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