Total Time
4hrs 25mins
Prep 25 mins
Cook 4 hrs

Starting with refrigerated pie crust, this no-fuss ice cream pie goes together easily, yet yields a first-class dessert that features peanuts as well as fudge and caramel toppings. From Pillsbury, in celebration of Pi Day. Cooking time is freezer time.

Ingredients Nutrition

  • Crust

  • 1 pillsbury refrigerated pie crust, softened as directed on box (from 15-oz box)
  • Filling

  • 4 cups vanilla ice cream, slightly softened
  • 12 cup caramel topping
  • 12 cup fudge sauce
  • 34 cup Spanish peanut (4 oz)
  • additional peanuts, if desired


  1. Heat oven to 450°F Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes.
  2. 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.
  3. Drizzle individual servings with remaining caramel topping and fudge topping. Sprinkle with additional peanuts. Cover and freeze any remaining pie.
Most Helpful

5 5

These are so good! Layers of icecream heaven! I used chopped pecans instead as I ran out of peanuts. So nice to prepare and have them stored in the freezer for the ice cream cravings! Mmm. Thanks, Coffee lover! Made for Spring PAC 2009.

5 5

Oooooh! Is this good! I made small pies in graham cracker crust tins. Also made some of them with Coffee ice cream with almonds and butterscotch sauce. I wrapped them tightly in plastic wrap and froze them for future treats! Thanks much for this fantastic recipe!