Snickurtle Pie

• 1-1/4 cup Graham Cracker Crumbs Or Oreo Cookie Crumbs
• 1/4 cups Butter, Melted
• 1 package (8 Oz. Package) Cream Cheese, Softened
• 1/3 cups Sugar
• 1/3 cups Smooth Peanut Butter
• 1/2 cups Chopped Pecans, Toasted And Divided
• 2 cups Thawed Whipped Topping
• 1/4 cups Caramel Ice Cream Topping, Plus More For Drizzling On Top
• 4 Tablespoons Melted Chocolate For Drizzling On Top

1. In a mixing bowl mix together the crumbs and butter; press onto the bottom and up the sides of a 9-inch pie plate.
2. In your electric mixer's bowl, beat together the cream cheese, sugar, and peanut butter. Mix well.
3. Toast the pecans over medium heat for 3 minutes on your stovetop. Shake them frequently so they don't burn.
4. To the electric mixer's bowl, add in the whipped topping and half of the toasted pecans; blend well.
5. On the bottom of the cookie crust, spread 1/4 cup of caramel ice cream topping. Spread the cream cheese mixture on top of the caramel.
6. Freeze for 3 hours. Take out the pie and spread the rest of the pecans over the top.
7. Melt some chocolate and drizzle it with a spoon across the entire pie. When done with the chocolate, get the caramel topping and drizzle some more. Put it back in the freezer for another 1 to 2 hours.
8. Serve when ready. Keep it frozen.

graham cracker crumbs, ubc, cream cheese, sugar, smooth peanut butter, pecans, ubc, chocolate for

Taken from tastykitchen.com/recipes/desserts/snickurtle-pie/ (may not work)