This ice cream pie combines sweet and salty flavors. A chocolate and peanut butter filling is sandwiched between two shortbread cookies. This delicacy, made with chocolate-covered pretzels and peanuts, is guaranteed to please.

As summer comes to an end, I have a few more frozen delicacies to give. This Take 5 Ice Cream Pie is brimming with peanut butter, caramel, and chocolate. There’s a little creamy and a little crunch.

Cream cheese and Cool Whip are used to make the ice cream foundation. I mixed in all of the candy bar’s ingredients: peanut butter, caramel, chocolate-covered pretzels, and peanuts. It’s a decadent filling, but I wouldn’t have it any other way. I swirled in some hot fudge to complete this pie. Isn’t it true that you can never have too much chocolate?

My favorite candy bar is Take 5. I also created cupcake versions of these. I began by making a shortbread crust for my ice cream pie. Because the shortbread cookies contain so much butter, you don’t need as much butter as you might think for this crust.

I like frozen pies. They take only a few minutes to make, a couple of hours to freeze, and before you know it, you’ve got a frozen treat to beat the heat.

Most of my ice cream pies were made in a 9-Inch Springform Pan, but you may use any 8, 9, or 10 pan. I just lift away the pan’s edge to inspect the sides.

I usually defrost my ice cream pies for around twenty minutes before serving. I like to let them thaw little since I enjoy the softer texture.

I sprinkled extra hot fudge and caramel sauce on top before serving, and I bordered the sides with chocolate-covered pretzels. I simply can’t get enough of chocolate-covered pretzels! With this ice cream pie, you can say good-by to summer!


Take 5 Ice Cream Pie

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


This ice cream pie combines sweet and salty flavors. A chocolate and peanut butter filling is sandwiched between two shortbread cookies. This dessert, which includes chocolate-covered pretzels and peanuts, is guaranteed to please.


  • 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 extra for decoration
  • 1/4 cup peanuts, chopped
  • 8 ounce Cool Whip
  • 1/2 cup hot fudge
  • Additional caramel sauce and hot fudge to drizzle


  1. Melt the butter in the microwave for 30-40 seconds to form the crust. To get a fine crumb, crush shortbread biscuits in a food processor. Stir up the graham crackers and melted butter.
  2. Line a 9-inch spring form pan with parchment paper and layer with cookie crumbs. Press the crust down with a spatula or measuring cup.
  3. Whip cream cheese in a mixing basin for a few minutes with the paddle attachment of your mixer until it is free of lumps. Mix in the peanut butter and caramel until smooth.
  4. Gently smash chocolate-covered pretzels in a Ziploc bag.
  5. Peanuts should be ground into crumbs in a food processor. Mix in the peanuts and pretzels until evenly distributed. Scrape down the bowl’s sides.
  6. Add the Cool Whip last and mix on medium speed until fully combined. Place the cookie shell on top of the filling.
  7. Microwave the hot fudge sauce for 30 seconds, then pour it on top of the pie. Using a knife, swirl into the batter.
  8. Place the pie in the freezer for 4-6 hours. Remove the pie from the freezer about 15-20 minutes before serving. Before opening the springform pan, run a knife around the edges gently. Drizzle with hot fudge and caramel sauce if desired. Line the sides with more chocolate-covered pretzels. Keep frozen for up to three days.
Rate this post