No Bake Peanut Butter Iceberg Pie

No Bake Peanut Butter Iceberg Pie

Reddi-wip

"A crisp chocolate crumb crust glazed with peanut butter, filled with ice cream then drizzled with peanut butter and chocolate."
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Ingredients

4 h 30 m servings 429 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 429 kcal
  • 21%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 9.9 g
  • 20%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 388 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Place 3/4 cup peanut butter in microwave-safe bowl. Microwave on HIGH 30 seconds or until melted. Pour inside of pie crust; immediately tilt pie crust to evenly cover bottom and sides with peanut butter. Place crust in freezer for 15 minutes or until set.
  2. Meanwhile, whisk together cocoa mix and water in small bowl until blended; set aside.
  3. Microwave remaining 1/4 cup peanut butter on HIGH 20 seconds or until just melted. Quickly fill pie crust with ice cream. Drizzle peanut butter over ice cream followed by cocoa mixture.
  4. Freeze pie until firm, about 4 hours. Cut into 8 slices. Top with Redd-wip just before serving. Store leftovers in freezer.

Reviews

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I omitted the hot cocoa mix & just used chocolate fudge icing & after coating the graham cracker crust with peanut butter , I put a layer of caramel, then the ice cream then topped it with the...