Categories: frozen dessert

Ingredients

• 21 cream-filled chocolate sandwich cookies
• 1/2 cup unsalted dry-roasted peanuts
• 1/4 cup butter, melted
• 3 pints chocolate ice cream, softened
• 8 (1.6 oz.) pkg. peanut butter cup candies, coarsely chopped
• 1 (8 oz.) jar fudge sauce
• 1/4 cup strong brewed coffee
• 2 Tbsp. coffee liqueur (optional)

Directions

1. Process cookies and peanuts in a food processor until finely crumbled. Add melted butter, and process until blended.
2. Press crumb mixture into a 9-inch deep-dish pie plate, and freeze 15 minutes.
3. Stir together chocolate ice cream and chopped candies; spoon into piecrust. Freeze at least 6 hours. Remove from freezer, and let stand 15 minutes before serving.
4. heat fudge sauce in a small saucepan over low heat, stirring constantly. Remove from heat; stir in coffee and, if desired, coffee liqueur. Drizzle over pie.

5. makes 1 9-inch pie

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