Peanut Butter Cornflake Ice Cream Pie
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This frozen delight has been a family recipe for about 25 years. I remember eating it after supper in the hot midwest summertime! This is so easy and is really very delicious.
- Ready In:
- 1⁄2 cup peanut butter (creamy or crunchy)
- 1⁄2 cup light corn syrup
- 4 cups corn flakes cereal (I use "Clusters" brand ONLY)
- 1 quart vanilla ice cream, slightly softened (prefer Breyer's Natural Vanilla)
- chocolate syrup, optional for garnish
- peanuts, optional for garnish
- Stir together peanut butter and syrup in a medium to large sized bowl.
- Add Clusters brand cereal and stir until evenly coated.
- Press half of this mixture into the bottom of a 9" pie plate.
- Scoop and press ice cream into bottom "crust".
- Top with remaining "crust" mixture.
- Return to freezer.
- Remove from freezer 5 minutes before serving.
- Optional: Serve drizzled with chocolate syrup and sprinkled with peanuts.
- I usually prefer this without either the chocolate syrup or the peanuts, but it's great either way!
- Recipe can be doubled to fit 9x13 dish.
- Cooking/Prep times do not reflect the hour or so needed to let this dessert firm up in the freezer after prep.
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