Sundae Pie

INGREDIENTS

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 (4 oz)

DIRECTIONS

1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes.
2. Layer 2 cups of the ice cream in crust. Drizzle with 1/4 cup of the caramel topping and 1/4 cup of the fudge topping. Sprinkle with peanuts. Layer remaining 2 cups ice cream over peanuts. Freeze 4 hours or overnight.
3. Drizzle individual servings with remaining caramel topping and fudge topping. Sprinkle with additional peanuts. Cover and freeze any remaining pie.

Peanut Butter Fudge Bars

Cookie Base
1	pouch (1 lb 1.5oz) Betty Crocker® peanut butter cookie mix
3	tablespoons vegetable oil
1	tablespoon water
1	egg
Topping
1	cup hot fudge topping
1	cup Betty Crocker® Rich & Creamy cream cheese frosting
1/4	cup creamy peanut butter
1	container (8 oz) frozen whipped topping, thawed
2	bars (2.1 oz each) chocolate-covered crispy peanut-buttery candy, unwrapped, finely crushed

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1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.
2. Spread hot fudge topping over cooled cookie base. In large bowl, combine frosting and peanut butter until well mixed. Add whipped topping and candy; gently fold until well blended. Spoon mixture over hot fudge topping then carefully spread to evenly cover. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.