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
Description
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.
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 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
Instructions
- 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.
- 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.
- 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.
- Gently smash chocolate-covered pretzels in a Ziploc bag.
- 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.
- Add the Cool Whip last and mix on medium speed until fully combined. Place the cookie shell on top of the filling.
- Microwave the hot fudge sauce for 30 seconds, then pour it on top of the pie. Using a knife, swirl into the batter.
- 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.