Easy Peanut Butter Cup Ice Cream Pie
—·American
Ingredients
- ½ cup hot fudge (160 grams)
- 1 cup peanut butter cup ice cream (215 grams (½ pint))
- 4 ounces low-fat Cool Whip (113 grams (½ tub))
- 6 ounces premade Oreo pie crust (170 grams (1 crust))
- 7.6 ounces mini peanut butter cups (215 grams, halved (1 snack-sized bag))
Instructions
7 steps
- 1
Microwave hot fudge according to instructions on the jar and set aside. Allow it to cool for 3-4 minutes (but not until completely hard. It should still be stirrable).
4 min - 2
Mix
- 3
In a large bowl, using a hand mixer, mix together the ice cream and Cool Whip until smooth, for about 2-3 minutes.
3 min - 4
Pour the mixture into the premade pie crust (you may have a bit extra. Leave a bit of room at the top of the crust).
- 5
Swirl
- 6
Pour hot fudge over ice cream and swirl using a knife.
- 7
Top it with peanut butter cup pieces. Freeze for 6-8 hours.Slice and serve.
Progress
0 / 7 steps
Nutrition
Per serving (based on 8 servings)
Calories
366cal
Protein
6.0g
Carbs
49.0g
Fat
17.0g
Fiber
2.0g
Sugar
32.0g
Sodium
292mg
Saturated Fat
6.0g
