Chocolate Peanut Butter Ice Cream Pie

• Ingredients:
• 1 pkg. (16.5 oz.) NESTLE(R) TOLL HOUSE(R) Refrigerated Chocolate Chip Cookie Bar Dough, softened, divided
• 1/2 cup creamy peanut butter, divided
• 2 cups DREYER'S(R) or EDY'S SLOW-CHURNED(R) vanilla ice cream, softened
• 1/4 cup chopped peanuts
• 3 tablespoons NESTLE NESQUIK Chocolate Flavor Syrup
• Chopped peanuts (optional)

1. Directions:
2. PREHEAT oven to 350u0b0 F. Grease 9-inch pie plate.
3. PRESS 20 squares of cookie dough onto bottom and up side of prepared pie plate.
4. BAKE for 18 to 22 minutes or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack.
5. SPREAD 1/4 cup peanut butter over crust. Mix ice cream, remaining 1/4 cup peanut butter and 1/4 cup peanuts in medium bowl. Spoon into cookie crust; spread evenly. Drizzle with Nesquik and additional chopped peanuts. Freeze for at least 2 hours or overnight.
6. BAKE remaining cookie dough according to package directions. Cool completely on wire rack; crumble cookies.
7. THAW pie for 5 to 10 minutes. Sprinkle cookie crumbs over pie. Cut into wedges.

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Taken from www.epicurious.com/recipes/member/views/chocolate-peanut-butter-ice-cream-pie-50059303 (may not work)