Fudgy Peanut Butter Cup Pie

Ingredients

• 6 ounce ready-made chocolate crumb piecrust 
• 0.3 cup chunky peanut butter 
• 12 servings chocolate-peanut butter shell coating 
• 3.6 ounce peanut butter cup candies halved
• 1  whipped cream with peanut butter cups swirled with fudge

Equipment

• knife

Directions

1. Allow container of ice cream to stand at room temperature 20 minutes to soften.
2. Spread peanut butter over crust; freeze 10 minutes.
3. Spread softened ice cream evenly over peanut butter in crust. Arrange peanut butter cup candy halves, cut sides down, around edges of crust.
4. Drizzle chocolate-peanut butter shell coating evenly over ice cream.
5. Freeze at least 2 hours.
6. Cut frozen pie with a warm knife to serve.
7. Note: For testing purposes only, we used Mayfield's Moose Tracks Ice Cream, Reese's Peanut Butter Cups, and Reese's Shell topping.