Recipe information
Yield
Serves 12
Ingredients
24 peanut butter sandwich cookies (about 12 ounces)
5 tablespoons unsalted butter, melted
1 18-ounce jar hot fudge sauce
3 pints vanilla and peanut butter swirl ice cream, softened
Chopped roasted unsalted peanuts
Preparation
Step 1
Finely grind cookies in processor. Add butter; blend until moist crumbs form. Press crumb mixture over bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch high sides. Heat sauce in microwave or in small saucepan until warm. Pour 1 cup sauce over bottom of crust. Freeze 1 hour. Spoon ice cream over sauce in pan; smooth top. Freeze until firm, about 2 hours. Rewarm remaining sauce in microwave or saucepan until warm. Pour over ice cream, covering completely. Sprinkle nuts in 1-inch-wide border around edge of pie. Freeze until set, about hour. (Can be prepared 1 week ahead. Cover and keep frozen.)
Step 2
Run small sharp knife around pan sides to loosen crust. Release pan sides. Cut pie into wedges and serve.
