Ingredients5 h 20 m servings 797 cals
- Preheat oven to 350 degrees F (175 degrees C.) In a medium bowl, mix graham cracker crumbs, 1/4 cup finely chopped peanuts, sugar and melted butter until well blended . Press mixture into a 9 inch pie plate. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Allow to cool completely.
- Combine chopped cashews and 1/4 cup coarsely chopped peanuts; set aside. In a large bowl, mix ice cream with peanut butter; set aside.
- Spread half of hot fudge topping in bottom of crust. sprinkle with 1/3 of nut mixture. Spread half of ice cream in an even layer. Repeat layers. Drizzle with shell topping and sprinkle with remaining nuts. Freeze for at least 5 hours before serving.
Per Serving: 797 calories; 50.7 g fat; 77.3 g carbohydrates; 15.5 g protein; 66 mg cholesterol; 525 mg sodium. Full nutrition
ReviewsRead all reviews 7
Super recipe!! Receieved many compliments :) Be sure to WARM the hot fudge before you pour in on the ice cream, otherwise it will be too chunky. Also, I would probably skip the chocolate shell...
Instructions made easy, delicious dessert. It's something that you must taste.
A straightforward recipe that's easy to adjust to your liking. The birthday request was for cookies & cream, so I made the crust from chocolate graham crackers, skipped the peanut butter, and u...
This was very good when I made it for my sister's birthday. It was a hit! I will certainly make it again!
This was so good and so easy. You can't make it on the spur of the moment because you have to freeze it before serving, but everything else is really easy and the results are just so yummy! I t...
Wow - this is incredible! I made this non-dairy by making my own non-dairy peanut butter ice cream (simply adding the amount of pb recommended to my regular vanilla ice cream recipe) and using o...