Take 5 Ice Cream Pie
Recipe GLPR24b37b4fd1e86d
A decadent frozen dessert combining chocolate, caramel, peanut butter, and pretzel flavors. This no-bake ice cream pie features a shortbread crust topped with a creamy peanut butter and cream cheese filling studded with crushed pretzels and peanuts, swirled with hot fudge, and garnished with chocolate-covered pretzels.
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Ingredients
¼ cup Unsalted butter, melted
2 cups Shortbread cookie crumbs
8 oz Cream cheese
1 cup Peanut butter
2 tbsp Caramel sauce
1 cup Chocolate covered pretzels, crushed
¼ cup Chopped peanuts
8 oz Whipped topping
½ cup Hot fudge sauce
8 whole Chocolate covered pretzels, whole
to taste Additional caramel sauce for drizzling
to taste Additional hot fudge sauce for drizzling
Directions
Microwave the melted butter for 30-40 seconds, then place shortbread cookie crumbs in a food processor and process until fine. Pour the melted butter over the crumbs and stir to combine.
Line a 9-inch springform pan with parchment paper. Transfer the shortbread mixture to the pan and press firmly into an even crust using a spatula or the bottom of a measuring cup, working the crumbs up the sides to form edges.
In a large mixing bowl, beat the cream cheese using an electric mixer for 2-3 minutes until light and fluffy.
Add the peanut butter and 2 tablespoons of caramel sauce to the cream cheese, and beat until well combined and creamy.
Place the chocolate-covered pretzels in a zip-top bag and gently crush with your hands or a mallet into bite-sized pieces. Add the crushed pretzels to the filling and fold in.
Process the chopped peanuts in a food processor until finely ground. Beat the ground peanuts into the mixture on low speed until incorporated. Scrape down the sides of the bowl.
Gently fold the whipped topping into the filling on medium speed until evenly distributed and fully incorporated, scraping the bowl as needed.
Pour the filling over the shortbread crust and smooth the top with a spatula.
Microwave the hot fudge sauce for 30 seconds until warm. Spoon the hot fudge over the top of the pie and use a clean knife to swirl it into the filling, creating a marbled effect.
Cover the pie and freeze for 4-6 hours until solid.
Remove the pie from the freezer 15-20 minutes before serving to allow it to soften slightly. Gently run a warm knife around the edges of the pan before releasing the springform.
Drizzle the top with additional caramel and hot fudge sauce, then arrange the whole chocolate-covered pretzels around the edges. Slice and serve immediately. Store any leftovers covered in the freezer for up to 3 days.
