Sunday, December 19, 2010

Ice Cream Peanut Butter Pie

 1 graham cracker crust

½ gallon vanilla ice cream
½ cup light karo syrup
¼ cup creamy peanut butter
1 cup dry roasted peanuts.

Soften ice cream. Pile pie crust ½ full – flatten top and freeze.  Mix peanut butter and karo syrup together. Pour ½ mixture over ice cream. Sprinkle with ½ cup nuts.
Repeat these layers again, topping with nuts. Freeze.