Buster Sundae Pie

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.

• Ready In: 4 hrs 25 mins
• Serves: 8

Ingredients

• Crust

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

• Filling

• 4  cups vanilla ice cream, slightly softened
• 1⁄2 cup  caramel topping
• 1⁄2 cup  fudge sauce
• 3⁄4 cup Spanish peanut (4 oz)
•  additional peanuts, if desired

Directions

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.