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15 chocolate sandwich cookies
1/2 cup dry roasted peanuts
vegetable cooking spray
4 tablespoons butter or margarine
3 quarts chocolate ice cream
(7) 1.8 ounce packages milk chocolate covered peanut butter cups
8 ounce jar milk chocolate fudge topping
1/4 cup strong brewed coffee
2 tablespoons coffee flavored liqueur
Preheat oven to 400 degrees. In a food processor or blender, blend chocolate sandwich cookies and peanuts until finely chopped. Spray 9-inch
pie plate with vegetable cooking spray. Reserve 1 tablespoon cookie mixture for garnish. In pie plate, mix butter or margarine and remaining
cookie mixture by hand. Press mixture onto bottom and up side of pie plate. Bake 8 minutes. Cool crust completely on wire rack. Meanwhile,
place chocolate ice cream in refrigerator about 40 minutes to soften slightly. Coarsely chop milk chocolate covered peanut butter cups. In a
large bowl mix softened ice cream with chopped peanut butter cups. Spoon ice cream mixture into cooled cookie crust. Sprinkle reserved crumb
mixture on top. Freeze until firm, at least 6 hours or overnight.To serve, let pie stand at room temperature 15 minutes for easier slicing.
Meanwhile, in a 1- quart saucepan over low heat, heat milk chocolate fudge topping until hot; stir in coffee and liqueur until blended. Cut pie into
wedges and serve with warm fudge sauce.
1/2 cup dry roasted peanuts
vegetable cooking spray
4 tablespoons butter or margarine
3 quarts chocolate ice cream
(7) 1.8 ounce packages milk chocolate covered peanut butter cups
8 ounce jar milk chocolate fudge topping
1/4 cup strong brewed coffee
2 tablespoons coffee flavored liqueur
Preheat oven to 400 degrees. In a food processor or blender, blend chocolate sandwich cookies and peanuts until finely chopped. Spray 9-inch
pie plate with vegetable cooking spray. Reserve 1 tablespoon cookie mixture for garnish. In pie plate, mix butter or margarine and remaining
cookie mixture by hand. Press mixture onto bottom and up side of pie plate. Bake 8 minutes. Cool crust completely on wire rack. Meanwhile,
place chocolate ice cream in refrigerator about 40 minutes to soften slightly. Coarsely chop milk chocolate covered peanut butter cups. In a
large bowl mix softened ice cream with chopped peanut butter cups. Spoon ice cream mixture into cooled cookie crust. Sprinkle reserved crumb
mixture on top. Freeze until firm, at least 6 hours or overnight.To serve, let pie stand at room temperature 15 minutes for easier slicing.
Meanwhile, in a 1- quart saucepan over low heat, heat milk chocolate fudge topping until hot; stir in coffee and liqueur until blended. Cut pie into
wedges and serve with warm fudge sauce.