No Bake Peanut Butter Iceberg Pie

A crisp chocolate crumb crust glazed with peanut butter, filled with ice cream and then drizzled with peanut butter and chocolate.

Ingredients

• 2 envelopes (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 chocolate or graham crumb pie crust (9-inch)
• 3 cups vanilla ice cream, softened
• Reddi-wip® Original Whipped Light Cream

Directions

1. Whisk together cocoa mix and water until blended; set aside.
2. Place 3/4 cup peanut butter in a 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.
3. 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.
4. Freeze pie until firm, about 1 hour. Cut into 8 slices. Just before serving, top each serving with Reddi-wip whipped cream. Store leftovers in freezer.

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