Source: Laura Galvin
Ingredients
- 1 graham cracker crust
- 1 quart vanilla ice cream, softened (Haagen-Daaz is recommended)
- 1 cup Cool Whip, defrosted
- 1/2 cup crunchy peanut butter (or more, to taste)
- Hot fudge sauce
Instructions
Once ice cream is soft enough to mix, but not totally melted, mix ice cream, Cool Whip and peanut butter in a large bowl until fully combined. Pour filling into graham cracker crust, then place in freezer for several hours.
When ready to serve, remove from freezer for 5-10 minutes to soften before slicing. Top with heated fudge sauce.
Rachel’s
Secrets of Success
This is a pie that Laura Galvin (nee Durity) made in college for all our celebrations and it’s amazing.
Look for a large, deep-dish graham cracker crust at the store. If you can only find small ones, buy two – there will be too much filling for a single one.
I go heavy on the peanut butter in the filling. And to borrow inspiration from my beloved Grasshopper Pie, sometimes I spread some fudge sauce around the inside of the pie shell before pouring in the filling.
Cooking with the Claremons 
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