Peanut Butter Pie

YIELD: 8 slices

PORTION: 1 slice




20 oz. Vanilla Ice Cream

5 oz. Stabilized Whipped Topping

7 oz. J. Hungerford Smith® Mellocream® Chocolate Fudge

7 oz. J. Hungerford Smith® Peanut Butter Topping

1 6-oz. Chocolate Pie Crust

1 oz. J. Hungerford Smith® Fulflavor® Chocolate Fountain & Shake Syrup

Reddi-wip® Real Cream Whipped Topping

Shaved Chocolate

Crushed Peanuts



  1. Combine ice cream, stabilized whipped topping, Chocolate Fudge, and Peanut Butter Topping in stand mixer; whip together until well blended.

  2. Fill chocolate pie crust with ice cream mixture; freeze 4-5 hours.

  3. Top with Chocolate Syrup and freeze an additional hour.

  4. Slice and serve. Garnish slices with Reddi-wip, shaved chocolate, and crushed peanuts.