Peanut Butter-Fudge-Ice Cream Pie

Peanut Butter-Fudge-Ice Cream Pie

This easy ice cream pie goes together fast with a playful and delicious cereal crust.

Prep Time



Total Time






cups Reese's® Puffs® cereal
quart (4 cups) vanilla ice cream, softened
cup fudge ice cream topping
cup creamy peanut butter
  1. In ungreased 8-inch round cake pan, spread cereal evenly. Drop ice cream by small spoonfuls on top of cereal. Rinse metal spoon with hot water; wipe dry. With back of hot spoon, spread ice cream evenly in pan, pressing down firmly and reheating spoon as needed.
  2. In small microwavable bowl, mix fudge topping and peanut butter until well blended. Microwave on High 20 seconds. Stir to blend; continue to microwave on High in 5-second increments until mixture can be stirred smooth and is pourable.
  3. Pour topping mixture into small resealable food-storage plastic bag; seal bag. Cut small hole in bottom corner of bag. Drizzle mixture over ice cream. Freeze until firm, at least 2 hours. Cut into wedges to serve. Reheat and serve any remaining topping with pie.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To easily fill the plastic bag with ice cream topping, place the bag in a drinking glass, folding the top of the bag over the glass rim.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 340
    • (Calories from Fat 140),
  • Total Fat 16g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 30mg;
  • Sodium 250mg;
  • Total Carbohydrate 44g
    • (Dietary Fiber 2g,
    • Sugars 31g),
  • Protein 6g;
Percent Daily Value*:
    • 1 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.