Page 181 - Family cookbook v30_Neat

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Kerry Carter Dill

Buster Sundae Pie

Crust

1 box Pillsbury refrigerated pie crusts, softened as directed on box.

Filling

4 cups (1 quart) vanilla ice cream slightly softened

1/2 cup caramel topping

1/2 cup fudge topping

3/4 cup Spanish peanuts

Additional peanuts if desired

1. Heat oven to 450 degrees.

2. Bake pie crust as directed on box for one crust baked shell, using 9‐inch glass

pie plate.

3. Cool on cooling rack 15 minutes.

4. Layer 2 cups of the ice cream in crust.

5. Drizzle with 1/4 cup of the caramel topping and 1/4 cup of the fudge top‐
ping. Sprinkle with peanuts.

6. Layer remaining ice cream over peanuts.

7. Freeze 4 hours or overnight.

8. Drizzle individual servings with remaining caramel and fudge topping.

9. Sprinkle with additional peanuts.

10. Cover and freeze any remaining pie.