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Today is August 18, 2022

Peanut Butter-Fudge Ice Cream Pie

Breads & Desserts


1 (11.75-oz.) jar hot fudge topping
1 graham or chocolate-flavored pie crust
1 qt. vanilla ice cream or frozen yogurt
1 cup extra-chunky peanut butter
Whipped cream


Spread 1/3 cup of the hot fudge topping (at room temperature) over bottom of pie crust. Chill in the freezer. Soften ice cream and mix with peanut butter. Spoon into pie crust and freeze several hours or overnight. Cover with plastic wrap when firm. Remove pie from freezer 5 to 10 minutes before cutting. Heat remaining fudge topping as directed on jar. Serve each pie wedge with a dollop of whipped cream and some fudge sauce. Yield: 8 servings


From “Southern Blend II” by Patsy Conquest, Gail Ward

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