Buster Sundae Pie


  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  1. 4 cups (1 quart) vanilla ice cream, slightly softened
  2. 1/2 cup caramel topping
  3. 1/2 cup fudge topping
  4. 3/4 cup Spanish peanuts (4 oz)
  5. Additional peanuts, if desired


1 _ Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes.

2 _ Layer 2 cups of the ice cream in crust. Drizzle with 1/4 cup of the caramel topping and 1/4 cup of the fudge topping. Sprinkle with peanuts. Layer remaining 2 cups ice cream over peanuts. Freeze 4 hours or overnight.

3 _ Drizzle individual servings with remaining caramel topping and fudge topping. Sprinkle with additional peanuts. Cover and freeze any remaining pie.