Krispy Cream Pie
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"Great on those hot summer days. Note: When working with crust, dampen hands to prevent sticking. Drizzle with chocolate syrup before serving."
Original recipe yield: 2 - 9 inch pies.
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INGREDIENTS:
- 1/3 cup peanut butter
- 1/2 cup light corn syrup
- 2 1/8 cups puffed rice cereal
- 1/2 gallon vanilla ice cream, softened
- 1/4 cup peanut butter
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DIRECTIONS:
- Mix together 1/3 cup peanut butter, corn syrup, and rice cereal. Pat into the bottom of 2 - 9 inch pie plates.
- Mix softened ice cream with 1/4 cup peanut butter. Spread into the crusts. Freeze.
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