Guest recipe by Sandra Lee
Author of Semi-Homemade The Complete Cookbook
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
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.
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