How to Prepare Appetizing Fudge Sundae Pie

Fudge Sundae Pie. My son always asks for this guilt-free frozen yogurt pie for his birthday. Complete with peanut butter, fudge topping and nuts, it tastes ice cream parlor-good…but it's healthier. Fudge Sundae Pie. this link is to an external site that may or may not meet accessibility guidelines.

Spread ⅔ of the peanut butter mixture over crust. With a Rice Krispies crust, two layers of fudgy peanut butter, Fudge Sundae Pie is a cool, refreshing dessert perfect for a hot summer day! Learn how to make Hot fudge sundae pie & see the Smartpoints value of this great recipe. You can have Fudge Sundae Pie using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Fudge Sundae Pie

  1. You need 1/4 c of corn syrup.
  2. It's 2 T of brown sugar.
  3. Prepare 3 T of butter.
  4. It's 2 1/2 c of rice krispies.
  5. You need 1/2 c of peanut butter.
  6. It's 1/2 c of fudge sauce for ice cream.
  7. You need 3 T of corn syrup.
  8. You need 1 qt. of vanilla ice cream.
  9. You need of Spanish Peanuts.

With layers of decadence, this impressive frozen pie is sure to satisfy any chocolate-lovers sweet tooth. Read Dairy Queen's entire treat menu from our blizzards for chocoholics to hot fudge sundae for the classic lovers. There's treat for everyone in the family. Grandma sure knew how to make a great dessert.

Fudge Sundae Pie instructions

  1. Combine 1/4 c corn syrup, brown sugar, and butter in saucepan. Cook over low heat until it boils..
  2. Add Rice Krispies and press into a 9" Pie plate..
  3. Stir together peanut butter, 3 T corn syrup, and fudge sauce. Spread half of the mixture over the crust. Sprinkle with peanuts. Freeze..
  4. Spread ice cream over crust. Top with remaining fudge mixture and sprinkle with peanuts. Freeze before serving..

It's chocolate dessert at it's finest. This recipe is loaded with carbs, but it's ohhh so good! This fudge pie makes a great. Drizzle half of warm fudge sauce over top (fudge will solidify). Spoon whipped cream into pastry bag fitted with star tip and pip rosettes around scoops.

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