Buster Sundae Pie

Recipe by Pinay0618
READY IN: 4hrs 25mins
SERVES: 8
UNITS: US

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
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DIRECTIONS

  • 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.
  • 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.
  • Drizzle individual servings with remaining caramel topping and fudge topping. Sprinkle with additional peanuts. Cover and freeze any remaining pie.
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