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Vanilla ice cream, gooey fudge sauce and peanuts sit on a chewy rice-cereal crust. Trust us, it's out of this world.

Source: Midwest Living


Recipe Summary

25 mins
6 hrs 40 mins


Ingredient Checklist


Instructions Checklist
  • For crust: In a medium saucepan, combine the 1/4 cup corn syrup, the butter and brown sugar. Bring to boil over medium heat. Remove from heat.

  • Add rice cereal and gently stir until combined. Press mixture into the bottom and up the sides of a buttered 9-inch freezer-safe pie plate to form an even crust. Let cool.

  • In a medium saucepan, combine peanut butter, the 1/2 cup fudge topping and the 6 tablespoons corn syrup. Heat and stir over low heat until smooth. Spread on cooled crust. Freeze for 2 to 3 hours or until firm.

  • Allow ice cream to sit out for 10 minutes to soften slightly. Spread into the pie. Freeze at least 4 hours or overnight until firm.

  • Sprinkle ice cream evenly with half of the peanuts. Warm the 1 cup fudge topping slightly in the microwave and drizzle it over the peanuts. Sprinkle with remaining peanuts. Store the pie in the freezer. Before serving, let soften slightly at room temperature for 10 minutes.

Nutrition Facts

655 calories; fat 32g; cholesterol 43mg; saturated fat 12g; carbohydrates 87g; mono fat 10g; poly fat 3g; insoluble fiber 3g; sugars 70g; protein 12g; vitamin a 748.7IU; vitamin c 4.2mg; thiamin 0.2mg; riboflavin 330mg; niacin equivalents 4.7mg; vitamin b6 0.3mg; folate 76.6mcg; vitamin b12 0.7mcg; sodium 301mg; potassium 304mg; calcium 203mg; iron 3.8mg.