No Bake Peanut Butter Iceberg Pie

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

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 429 Calories

Ingredients

• 1 tablespoon hot water
• Reddi-wip® Original Dairy Whipped Topping
• 1 cup Peter Pan® Creamy Peanut Butter, divided
• 1 (9 inch) chocolate or graham cracker crumb crust
• 2 (0.73 ounce) envelopes Swiss Miss® Milk Chocolate Hot Cocoa Mix
• 2 ¼ cups vanilla ice cream, softened

Recipe Instructions

Step 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.

Step 2

Meanwhile, whisk together cocoa mix and water in small bowl until blended; set aside.

Step 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.

Step 4

Freeze pie until firm, about 4 hours. Cut into 8 slices. Top with Redd-wip just before serving. Store leftovers in freezer.