Caramel Nut Crunch Pie

Taste of Home - - Recipes -

This cool and creamy pie is easy to make, it can be as­sem­bled well in ad­vance, and it’s im­pres­sive enough to serve guests. To make the dessert even more deca­dent, top with ex­tra chopped peanuts, candy bars and crum­bled cook­ies. An­drea Bolden, Unionville, TN Prep: 25 min. + freez­ing Makes: 8 serv­ings 2 cups Oreo cookie crumbs 1/2 cup honey-roasted peanuts, chopped 1/4 cup but­ter, melted 6 Snick­ers candy bars

(1.86 oz. each), chopped 6 cups vanilla ice cream, slightly soft­ened 1/4 cup hot caramel ice cream top­ping 1/4 cup hot fudge ice cream top­ping, warmed Ad­di­tional hot caramel and hot fudge ice cream top­ping, op­tional

1. Pre­heat oven to 375°. Mix cookie crumbs and peanuts; stir in but­ter. Press onto bot­tom and up sides of a greased 9-in. pie plate. Bake un­til set, 10-12 min­utes. Cool on a wire rack.

2. Fold candy bars into ice cream; spread into pre­pared crust. Driz­zle with caramel and fudge top­pings. Loosely cover and freeze un­til firm, at least 8 hours. If not serv­ing right away, cover se­curely af­ter it’s frozen firm. If de­sired, driz­zle with ad­di­tional caramel and fudge be­fore serv­ing.

1 piece: 733 cal., 39g fat (17g sat. fat), 64mg chol., 487mg sod., 88g carb. (66g sug­ars, 4g fiber), 11g pro. Test Kitchen tips: • A store-bought Oreo pie crust makes this treat even eas­ier. Sprin­kle the chopped peanuts over the top of the pre­pared crust, then fol­low the recipe be­gin­ning at the sec­ond step.

• This pie can be frozen up to 3 weeks.

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