Caramel Nut Crunch Pie
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.