• 8servings
  • 30minutes

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Nutrition Info . . .

VitaminsB1, H, D, E
MineralsCalcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 pkg. (16 1/2 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough , softened, divided

  2. 1/2 cup creamy peanut butter , divided

  3. 2 cups DREYER'S® or EDY'S SLOW-CHURNED® vanilla ice cream , softened

  4. 1/4 cup chopped peanuts

  5. 3 tablespoons NESTLÉ NESQUIK Chocolate Flavor Syrup

  6. Chopped peanuts

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 350° F. Grease 9-inch pie plate.

  2. PRESS 20 squares of cookie dough onto bottom and up side of prepared pie plate.

  3. BAKE for 18 to 22 minutes or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack.

  4. SPREAD 1/4 cup peanut butter over crust. Mix ice cream, remaining 1/4 cup peanut butter and 1/4 cup peanuts in medium bowl. Spoon into cookie crust; spread evenly. Drizzle with Nesquik and additional chopped peanuts. Freeze for at least 2 hours or overnight.

  5. BAKE remaining cookie dough according to package directions. Cool completely on wire rack; crumble cookies.

  6. THAW pie for 5 to 10 minutes. Sprinkle cookie crumbs over pie. Cut into wedges.


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