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Nutrition Facts
Serving Size 1 (144g) Recipe makes 8 servings
Calories 421
Calories from Fat 193		(45%)
Amount Per Serving		%DV
	Total Fat 21.5g	33%
	Saturated Fat 8.3g	41%
	Monounsaturated Fat 8.7g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 32mg		10%
Sodium 299mg		12%
Potassium 360mg		10%
Total Carbohydrate 52.5g		17%
	Dietary Fiber 2.5g	10%
	Sugars 22.8g
Protein 7.9g		15%
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Buster Sundae Pie

Recipe #361068 | 4¼ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: senseicheryl
Mar 16, 2009

This recipe was featured in an email from the www.pillsbury.com website. The picture at the site looks to die for! "Starting with refrigerated pie crust, this no-fuss ice cream pie goes together easily, yet yields a first-class dessert that features peanuts as well as fudge and caramel toppings."

SERVES 8 , 1 9-inch pie (change servings and units)

Ingredients

1 refrigerated pie crust, softened as directed on box
4 cups vanilla ice cream, slightly softened (1 quart)
1/2 cup caramel topping
1/2 cup fudge sauce
3/4 cup Spanish peanut (4 oz)
peanuts, if desired for garnish

Directions

1
Heat oven to 450°F Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes.
2
Layer 2 cups of the ice cream in crust. Drizzle with 1/4 cup of the caramel topping and 1/4 cup of the fudge topping. Sprinkle with peanuts. Layer remaining 2 cups ice cream over peanuts. Freeze 4 hours or overnight.
3
Drizzle individual servings with remaining caramel topping and fudge topping. Sprinkle with additional peanuts. Cover and freeze any remaining pie. (Now that's funny; remaining pie! LOL).