If you have a good recipe for these, I'd be willing to give it a try.


Directions:
1. Spread chocolate ice cream over bottom of cookie crust. Stir peanut butter into caramel topping. Drizzle 1⁄3 cup on ice cream; sprinkle with 1⁄4 cup each peanuts and chopped candy. (Freeze until ice cream is firm.)
2. Top with scoops of peanut butter ice cream. Stir 1 to 2 tsp water into remaining topping mixture; drizzle over top. Sprinkle with remaining peanuts and candy. Freeze at least 4 hours.
3. About 20 minutes before serving: Refrigerate pie to thaw slightly.
Planning Tip: Can be made 2 weeks ahead. Wrap airtight and freeze.