Frozen Peanut Butter Pie

• 9 whole Sheets Of Graham Crackers
• 1/2 cups Panda Puff (or Similar Peanut Butter) Cereal
• 4 Tablespoons Unsalted Butter, melted
• 3/4 cups Creamy Peanut Butter
• 3/4 cups Confectioners Sugar
• 1 tub Cool Whip Free, 8 Ounce Tub, Thawed
• 1/4 cups Nutella
• Optional Garnish: Chocolate Sauce, Caramel Sauce

1. Spray a 9 inch pie dish with cooking spray and set aside.
2. Place graham cracker sheets and cereal in a food processor and pulse until finely crushed and the mixture has the appearance of beach sand. Pour crumbs into a large bowl. Add melted butter and mix until evenly distributed. Pour crumb mixture into prepared pie dish and press crumbs down to form the pie crust. Bake crust at 350 degrees F for 7-10 minutes. Set aside to cool.
3. Place peanut butter and confectioner sugar in a saucepan over low heat. Stir the mixture until it is combined (keep a close eye on it so it doesn't burn). You want to cook it until the peanut butter is melted. Then set aside for five minutes to cool.
4. Place Cool Whip into a large bowl, pour in the slightly cooled peanut butter mixture and gently fold until combined.
5. Spread Nutella over the bottom of the cooled pie crust. Pour peanut butter mixture over Nutella layer. Freeze pie for 3 hours. Drizzle chocolate sauce and caramel over pie before serving.

crackers, cereal, unsalted butter, peanut butter, confectioners sugar, ubc, chocolate sauce

Taken from tastykitchen.com/recipes/desserts/frozen-peanut-butter-pie/ (may not work)