Time 2h12m Number Of Ingredients 7 Steps:
Whip together your heavy whipping cream. In a large bowl, combine your whipped cream with the sweetened condensed milk. Add vanilla, and 1 cup chopped snickers to the mixture. Combine well. Pour into your store-bought pie shell. Place in the freezer for two hours. This is what will give it the creamy ice cream texture that you want! Once ready, take it out of the freezer and add your toppings. Drizzle chocolate syrup and caramel topping on top of the Snickers Ice Cream Pie. Lastly, add 1 cup more chopped Snickers candy to finish the pie. Serve immediately and place any extras in the freezer after cutting.
Time 4h30m Yield 8 servings Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F. For the crust: Melt 1 cup of the candy bars with the butter in a small saucepan over medium heat, whisking frequently, about 4 minutes. Pulse the cookies in a food processor to fine crumbs. Drizzle in the candy mixture until the crumbs are completely coated. Firmly press the crumb mixture into the bottom and up the side of a 9-inch deep-dish pie plate. Bake until the crust is set, 10 to 12 minutes. Spread the dulce de leche over the warm crust with an offset spatula then drizzle with 1/4 cup hot fudge; set aside. For the filling: Beat the peanut butter, cream cheese and sugar in a large bowl with an electric mixer on medium speed until combined. Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the peanut butter mixture until combined. Fold in the remaining 1 cup chopped candy bars. Pour the filling into the crust, evening out the top with a spatula. Drizzle with the remaining 1/4 cup hot fudge sauce. Make a decorative ring around the edge of the pie (do not cover the crust) with more chopped candy bars, overlapping them slightly. Inside that ring, make a second ring with the chopped peanuts. Chill until set, at least 4 hours and up to overnight.
Time 2h10m Yield 8 serving(s) Number Of Ingredients 5 Steps:
Using a large mixing bowl let the ice cream soften, with an electric mixer mix in the dry pudding mix and peanut butter. With a spatula fold in the Cool Whip Lite. Pour into the pie crust. Cover the pie with plastic wrap or the dome cover included with the pie crust and place in the freezer for at least two hours. Remove from freezer 10 minutes before serving. This can be refrozen. Diabetic Exchanges: 1/2 meat, 1 1/2 starch, 1 fat.
Time 4h20m Yield 8-10 serving(s) Number Of Ingredients 7 Steps:
Spread half the softened ice cream over the brownies making sure to spread to the edge o the pan. Sprinkle the chopped Snickers bars over the ice cream. Spread the rest of the ice cream on top. Freeze for 4 hours or more. Assemble: Remove the springform from the pan. Warm the hot fudge sauce. Cut out a piece of the pie and place on a plate. Drizzle with one tablespoon of caramel sauce and one tablespoon of hot fudge sauce. Top with a tablespoon or peanuts and a bit of whipped cream. Assemble the rest of the servings. Serve immediately.
