Krispy Cream Pie

6 Reviews

“Great on those hot summer days. Note: When working with crust, dampen hands to prevent sticking. Drizzle with chocolate syrup before serving.” - by Glenda

Ingredients

1/3 cup peanut butter
1/2 cup light corn syrup
2 1/8 cups puffed rice cereal
1/2 gallon vanilla ice cream, softened
1/4 cup peanut butter

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Metric US

Original recipe yields 2 - 9 inch pies

Directions

Mix together 1/3 cup peanut butter, corn syrup, and rice cereal. Pat into the bottom of 2 - 9 inch pie plates.
Mix softened ice cream with 1/4 cup peanut butter. Spread into the crusts. Freeze.

Nutrition

Amount Per Serving (16 total)

Calories
224 cal
11%

Fat
12 g
18%

Carbs
26.9 g
9%

Based on a 2,000 calorie diet

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Reviews (6)

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Navy_Mommy

Mar. 21, 2004

"The flavor on this pie was not that impressive. However, if you are looking for a great recipe young chefs can make this is a great one as it requires no heat. We covered ours with chocolate syrup w..." See morehen served."

BIGBLUES4U

Jul. 6, 2003

"Great, fast and easy. I substituted regular peanut butter for that new "skippy chocolate and peanut butter mix" Makes it even better! Also try spreading the crust with a small spatula coated with P..." See moream..no mess!!"

mlwillems

Apr. 7, 2007

"When we make this recipe, we use cocoa krispies. We also drizzle it with hershey's chocolate syrup and add chopped spanish peanuts to the top...." See more"

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