Buster Sundae Pie
- Crust
- 1 pillsbury refrigerated pie crust, softened as directed on box (from 15-oz box)
- Filling
- 4 cups vanilla ice cream, slightly softened
- 1/2 cup caramel topping
- 1/2 cup fudge sauce
- 3/4 cup Spanish peanut (4 oz)
- additional peanuts, if desired
- Heat oven to 450u0b0F Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes.
- Layer 2 cups of the ice cream in crust. Drizzle with 1/4 cup of the caramel topping and 1/4 cup of the fudge topping. Sprinkle with peanuts. Layer remaining 2 cups ice cream over peanuts. Freeze 4 hours or overnight.
- Drizzle individual servings with remaining caramel topping and fudge topping. Sprinkle with additional peanuts. Cover and freeze any remaining pie.
crust, crust, filling, vanilla ice cream, caramel topping, fudge sauce, spanish peanut, additional peanuts
Taken from www.food.com/recipe/buster-sundae-pie-360983 (may not work)