Fudgy Peanut Butter Cup Pie

• 1 (1 3/4 quart) container vanilla ice cream with peanut butter cups and fudge
• 13 cup creamy peanut butter or 13 cup chunky peanut butter
• 6 ounces ready-made chocolate crumb crusts
• 3 58 ounces peanut butter cups, halved
• Magic Shell ice cream topping (chocolate-peanut butter flavored)

1. Let container of ice cream stand at room temperature for 20 minutes, to soften.
2. Spread peanut butter over crust; freeze 10 minutes.
3. Spread softened ice cream evenly over peanut butter in crust.
4. Arrange peanut butter cup candy halves, cut side down, around edges of crust.
5. Drizzle chocolate-peanut butter shell coating evenly over ice cream.
6. Freeze at least 2 hours before serving.
7. Cut frozen pie with a warm knife to serve.

vanilla ice cream, peanut butter, peanut butter, shell ice cream topping

Taken from www.food.com/recipe/fudgy-peanut-butter-cup-pie-174090 (may not work)