Archive for June 12th, 2010

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.

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For the filling:

Beat cream cheese spread, peanut butter and sugar with an electric mixer until well blended.  Add whipped topping and mix well.

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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.



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