PB&J Ice Cream Pie

READY IN: 7hrs
SERVES: 8-12


  • 30
    peanut butter sandwich cookies
  • 6
    tablespoons unsalted butter, melted
  • 2
    cups strawberry jelly, divided
  • 4
    medium bananas, sliced
  • 3
    cups peanut butter ice cream
  • 3
    cups frozen whipped topping, thawed and divided
  • 14
    cup smooth peanut butter, melted and slightly cooled
  • 2
    tablespoons dry roasted salted peanuts, roughly chopped
  • 2 -3
    tablespoons multi-colored candy sprinkles


  • Place sandwich cookies in a food processor and plus until finely chopped. Pour out into a large bowl and stir in the butter.
  • Pour the crumbs into a 9-inch springform baking pan with high sides. Press down on the crumbs to form an even crust. Freeze for 10 minutes.
  • Soften the strawberry ice cream in the fridge for about 15 minutes. Pour into the crust and spread evenly. Top with 1 cup jelly and spread into an even layer. Top with sliced bananas and freeze for 30 minutes.
  • Soften the peanut butter ice cream in the fridge for about 15 minutes. Pour over the jelly layer and spread out into an even layer. Freeze for at least 6 hours or until firm.
  • Dollop 1 1/2 cups whipped topping over the cake and smooth out evenly. Drizzle the top with the melted and cooled peanut butter. Transfer remaining 1 1/2 cups whipped topping to a piping bag fitted with a large star tip. Pipe a decorative border around the top of the pie and sprinkle over peanuts. Top with cherries and sprinkles before slicing and serving.