Peanut Butter Ice Cream Pie

Quick Info

Dessert/Topping Bakery 15-30 min 6


Peanut Butter Ice Cream Pie


Start with refrigerated cookie dough to make this easy dessert full of peanut butter and ice cream


  • 1 pkg. (18-oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough, softened, divided
  • 1/2 cup peanut butter, divided
  • 1 pt. vanilla ice cream, softened
  • 1/4 cup chopped peanuts
  • Chocolate Flavor NESTLÉ® NESQUIK™ Chocolate Syrup (optional)
  • Chopped peanuts (optional)


Preheat oven to 350° F. Grease 9-inch pie plate.

Press 3/4 package NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough onto bottom and up side of pie plate.

Bake for 10 to 12 minutes or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack.

Spread 1/4 cup peanut butter over crust. Mix ice cream, remaining peanut butter and 1/4 cup peanuts in medium bowl. Spoon into cookie crust; spread evenly. Drizzle with chocolate syrup and additional peanuts. Freeze for at least 2 hours or overnight.

Bake remaining cookie dough according to package directions. Cool completely on wire rack; crumble cookies.

Thaw pie for 5 to 10 minutes. Sprinkle cookie crumbs over pie; cut into wedges.

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