Let me say first that I am extremely lactose intolerant, but I LOVE ice cream! This frozen pie mimics the taste and texture of ice cream, but it is friendly to all of us dairy-phobes out there. It is rich, creamy and oh-so-good! Try this recipe in the heat of summer and there won’t be any leftovers. If you want a short cut, use a prepared Oreo crust instead of making one yourself.
3 tbsp butter, melted
1/3 package Oreo cookies
1 tub (8 oz.) cream cheese spread
1/3 cup creamy peanut butter
1/2 cup sugar
2 cups non-dairy whipped topping
1/2 cup caramel ice cream topping
1/2 cup chopped toasted pecans
1/4 cup semi-sweet chocolate chips
For the crust:
Melt the butter in a medium sized bowl and set aside. Crush the cookies using a food processor or place the cookies in a sealable bag and crush with a rolling pin.
Mix the cookie crumbs with the butter and pour into a pie plate. Use a piece of wax paper to press the crumbs into the bottom of the plate and up the sides. Chill the crust in the freezer while you make the filling.
For the filling:
Beat cream cheese spread, peanut butter and sugar with an electric mixer until well blended. Add whipped topping and mix well.
Spread the caramel topping over the bottom of the crust. Cover with the cream cheese mixture and freeze for 4 hours or overnight.
Top with nuts before serving. Melt the chocolate according to package directions and drizzle over the top.
Picture Perfect Cooking 