Chocolate-Peanut Butter Ice-Cream Pie
21 cream-filled chocolate sandwich cookies
½ cup unsalted dry-roasted peanuts
¼ cup butter or margarine, melted
3 pints chocolate ice cream, softened
8 (1.6-ounce) packages peanut butter cup candies, coarsely chopped
1 (8-ounce) jar fudge sauce
¼ cup strong brewed coffee
2 tablespoons coffee liqueur (optional)
Process cookies and peanuts in a food processor until finely crumbled. Add melted butter, and process until blended.
Press crumb mixture into a 9-inch deep-dish pie plate, and freeze for 15 minutes.
Stir together chocolate ice cream and chopped candies; spoon into piecrust. Freeze for at least 6 hours. Remove from freezer, and let stand 15 minutes before serving.
Heat fudge sauce in a small saucepan over low heat, stirring constantly. Remove from heat; stir in coffee and, if desired, coffee liqueur. Drizzle over pie.
Recipe courtesy of My Recipes.