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REESE'S Ice Cream Pie

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SKILL LEVEL : beginner

ingredients

  Amount Per Serving % DV *
Calories500
Calories from Fat210
Total Fat23 g35% DV
Saturated Fat17 g85% DV
Trans Fat0 g
Cholesterol45 mg15% DV
Sodium290 mg12% DV
Total Carbohydrates61 g20% DV
Dietary Fiber1.0 g4% DV
Sugars47 g
Protein11 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg15% DV
Iron8% DV
  Amount Per Serving % DV *
Calories500
Calories from Fat210
Total Fat23 g35% DV
Saturated Fat17 g85% DV
Trans Fat0 g
Cholesterol45 mg15% DV
Sodium290 mg12% DV
Total Carbohydrates61 g20% DV
Dietary Fiber1.0 g4% DV
Sugars47 g
Protein11 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg15% DV
Iron8% DV
  • P.B. CHIP ICE CREAM SAUCE (recipe follows)
  • 1 quart vanilla ice cream
  • 1 packaged graham cracker crumb crust (6 oz.)
  • CHOCOLATE FUDGE SAUCE (recipe follows)

directions

  • 1. Place scoops of ice cream into crust. Cover; freeze until just before serving.
  • 2. Cut into wedges; serve drizzled with P.B. CHIP ICE CREAM SAUCE and CHOCOLATE FUDGE SAUCE. Cover and refrigerate leftover sauce. Makes 8 servings.
  • P.B. CHIP ICE CREAM SAUCE: Stir together 1 cup REESE'S Peanut Butter Chips, 1/3 cup evaporated milk, 2 tablespoons light corn syrup and 1 tablespoon butter in small saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth; remove from heat. Stir in 1 teaspoon vanilla extract.
  • CHOCOLATE FUDGE SAUCE: Stir together 3 tablespoons HERSHEY'S Cocoa and 1/3 cup sugar in small saucepan; stir in 1/3 cup evaporated milk, 2 tablespoons butter and 1 tablespoon light corn syrup. Cook over low heat, stirring constantly with wire whisk, until mixture boils; boil and stir 1 minute. Remove from heat; stir in 1/2 teaspoon vanilla extract.

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