Ingredients
2 envelopes (0.73 oz each) Swiss Miss® Milk Chocolate Hot Cocoa Mix
2 tablespoons hot water
1-1/4 cups Peter Pan® Creamy Peanut Butter, divided
1 chocolate or graham crumb pie crust (9-inch)
3 cups vanilla ice cream, softened
Reddi-wip® Original Dairy Whipped Topping
Preparation
Whisk together cocoa mix and water until blended; set aside. Place 3/4 cup peanut butter in microwave-safe bowl. Microwave on HIGH 30 seconds or until melted. Brush inside of pie crust with peanut butter. Place crust in freezer for 15 minutes or until peanut butter is set. Microwave remaining peanut butter on HIGH about 15 seconds to just soften, do not melt. Quickly fill pie crust with ice cream. Drizzle warmed peanut butter over ice cream followed by cocoa mixture. Freeze pie until firm, about 1 hour. Cut into 8 slices. Just before serving, top each serving with Reddi-wip. Store leftovers in freezer.
Nutritional Information:
8 servings (1 slice each plus Reddi-wip) Calories 508; Total Fat 33 g(Saturated Fat 9 g); Cholesterol 26 mg; Sodium 365 mg; Carbohydrate 39 g; (Dietary Fiber 3 g, Sugars 23 g); Protein 13 g; Percent Daily Values*: Vitamin A 4%; Vitamin C 1%; Calcium 14%; Iron 6%
- Percent Daily Values are based on a 2,000 calorie diet.
