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| Makes 6 6 tablespoons creamy peanut butter, Jif® 6 mini graham cracker crusts, Keebler Ready Crust® 3 1/2 cups (from 1 quart) coffee ice cream, Häagen-Dazs® 1 bottle (7-ounce) milk chocolate shell topping, Hershey's® 1 tablespoon graham cracker crumbs, Nabisco Honey Maid® Prep time: 10 minutes Freezing time: 1 hour Preparation: Spread 1 tablespoon of peanut butter into bottom of each crust. Using 1/2-cup or 4-ounce ice cream scoop, place ball of ice cream into each crust. Freeze for at least 1 hour, or until ice cream and crusts are frozen solid. Remove pies from foil pie tins; place pies on plates. Drizzle milk chocolate shell topping over ice cream in crusts. Immediately sprinkle 11/2 teaspoon of crumbs over each pie and serve. Variation: To make mini chocolate pie crusts, scrape the filling from cookies, then finely grind the cookies in a food processor. Mix the crumbs with just enough melted butter to moisten lightly. Press the crumb mixture over the sides and bottom of mini pie pans. Copyright © 2003 SLSH Enterprises |
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