Recipe

No Bake Peanut Butter Iceberg Pie
A crisp chocolate crumb crust glazed with peanut butter, filled with ice cream then drizzled with peanut butter and chocolate

Hands On: 30 minutes
Total: 1 hour 30 minutes
Makes: 8 servings (1 slice each plus Reddi-wip)

Ingredients
2 packets (1 oz each) Swiss Miss Milk Chocolate Hot Cocoa Mix
2 tablespoons hot water
1-1/4 cups Peter Pan Creamy Peanut Butter, divided
1 ready-made crumb pie crust (9-inch, chocolate or graham)
3 cups vanilla ice cream, softened
Reddi-wip Original Whipped Light Cream



Directions
Whisk together cocoa mix and water until blended; set aside.
Place 3/4 cup peanut butter in microwave-safe bowl. Microwave on HIGH for 30 seconds or until liquid. Brush inside of pie crust with peanut butter. Place crust in freezer for 15 minutes or until peanut butter is set.
Microwave remaining peanut butter on HIGH about 15 seconds to just soften, do not melt. Quickly fill pie crust with ice cream. Drizzle warmed peanut butter over ice cream followed by cocoa mixture.
Freeze pie until firm, about 1 hour. Cut into 8 slices. Just before serving, top each serving with Reddi-wip. Store leftovers in freezer.