Buster Sundae Pie Food

BUSTER SUNDAE PIE

Steps:

• Heat oven to 450°F Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes.
• Layer 2 cups of the ice cream in crust. Drizzle with 1/4 cup of the caramel topping and 1/4 cup of the fudge topping. Sprinkle with peanuts. Layer remaining 2 cups ice cream over peanuts. Freeze 4 hours or overnight.
• Drizzle individual servings with remaining caramel topping and fudge topping. Sprinkle with additional peanuts. Cover and freeze any remaining pie.

SUNDAE BROWNIE PIE

Steps:

• Bake frozen pie crust as directed beforehand. Mix together the first seven ingredients. Stir in the chips and nuts and pour in pie shell. Bake at 375 degrees for 30-35 minutes.

FUDGE SUNDAE PIE

Steps:

• In heavy pan, cook milk, chocolate chips and salt on low heat until chocolate melts.
• Remove from heat and add marshmallows; stir until smooth.
• Cool.
• Arrange vanilla wafers in bottom and up sides of 9 inch pie plate.
• Spread half the ice cream over wafers.
• Spread half the chocolate mixture over ice cream.
• Repeat layers.
• Sprinkle with nuts.
• Freeze until firm.

COOKIE SUNDAE PIE

Steps:

• Mix Butter, Sugar and Vanilla thoroughly.
• Sift Flour and Salt together
• Add to Butter mixture and blend well.
• Chill mixture for 30-45 minutes.
• Preheat oven to 400°F.
• Pat dough evenly into an ungreased, 9" pie pan.
• Flute edges and prick.
• Bake for 10-12 minutes or until lightly browned.
• Just before serving, fill evenly with slightly softened Ice Cream and top with Whipped Cream and Strawberries for a 'Sundae' effect.