1 gallon Butter Fudge Ripple Ice Cream (or similar flavor)
½ cup Peanut Butter
½ cup Fudge sauce
2 cups Honey Roasted Peanuts, ground
1 ¾ cup Oreo Crumbs
¼ cup Melted Butter
To prepare the pie crust combine cookie crumbs and butter. Press into 10” aluminum pie time. Bake 6-8 minutes at 300 degrees. Then freeze shells.
Soften ice cream. Fill shells to rim and refreeze.
Spread peanut butter over top of ice cream. Next spread fudge sauce over peanut butter. Sprinkle the fudge with ½ cup of peanuts and refreeze again. Mound remaining ice cream on top and refreeze. Top with remaining 1 ½ cups of honey roasted peanuts.