Brownie Crusted Peanut Butter Cup Ice Cream Pie



Mix brownie batter according to package directions. (I used a family-sized mix and poured half into a springform pan, reserving the other half for a brownie snack.) Bake at 325 degrees for about 15 minutes of until the brownie is set and a toothpick inserted into the middle comes out with just moist crumbs. Cool completely. Run a knife around the edge of the brownie to loosen the brownie from the sides of the springform pan.

Spread a layer of peanut butter frosting over the brownie and place in freezer for about ten minutes or until firm.

Add a layer of chocolate fudge frosting over the peanut butter and return to the freezer for about ten minutes.

Remove the ice cream from the freezer and allow to soften slightly. Then, spoon the ice cream over the fudge layer of the pie. Smooth the top evenly and return the pie to the freezer until solid.

Add a layer of whipped topping and sprinkle with chopped peanut butter cup candies. Return to the freezer until ready to serve.

Before serving, prepare a cup with hot water. Dip your knife into the hot water and then wipe the knife on a dry towel. Run the knife around the inner edge of the springform pan to loosen and then remove the outer ring of the pan.

Dip and clean the knife in hot water again to make pretty pie slices. Serve immediately.