1 graham cracker pie crust
2 containers Almond Dream Praline Crunch ice cream (see intro for other options)
½ cup chocolate chips
½ cup peanut butter

  1. Defrost the ice cream on the counter until it softens but is still firm. Pour into a bowl.
  2. Meanwhile, pour the chocolate chips and the peanut butter into another small bowl.
  3. Microwave for 30 seconds on high to melt. You may need another 30-second interval.
  4. Mix to combine well. Then swirl that mixture into the ice cream.
  5. Spread the ice cream into the pie crust (you may have a bit extra—enjoy!) and freeze.
  6. To top, use any option you prefer—caramel cream (as shown in the photo) or cookie crunch (also in photo), drizzled chocolate, or crushed Viennese crunch.

Yield: 8 servings

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