Light Peanut Butter Ice Cream Pie Recipe

Light Peanut Butter Ice Cream Pie Recipe

How To Make Light Peanut Butter Ice Cream Pie

Low fat Oreos and butter serve as the base for this ice cream pie recipe. The filling has peanut butter ice cream, peanut butter, and peanut butter cups.

Preparation: 15 minutes
Cooking:
Chill Time: 6 hours
Total: 6 hours 15 minutes

Serves:

Ingredients

For Oreo Cookie Crust:

  • 2cupsreduced fat Oreos,(about 18 Oreos)
  • 5tbspunsalted light butter,or full fat butter, melted

For Filling:

  • 8ozfat free cool whip,or 1 cup heavy cream, thawed
  • 4cupslight peanut butter ice cream,softened
  • ¼cupcreamy peanut butter
  • ½cupReese’s Pieces,crushed

Instructions

  1. Combine the crushed cookies and melted butter. Press mixture evenly into the bottom and up the sides of a nonstick 8-inch springform pan. Set aside.

  2. In a large bowl, mix the Cool Whip and ice cream together until softened and combined evenly. Spoon ½ of the mixture into prepared crust.

  3. Melt the peanut butter and drizzle half over the filling. Layer the rest of the filling on top and drizzle with the remainder of the melted peanut butter.

  4. Sprinkle with crushed Reese’s Pieces. Cover and freeze for about 6 hours or until firm.

  5. Before serving, allow to sit at room temperature for 5 to 10 minutes to soften before slicing. Keep chilled in the freezer up until serving the pie.

Nutrition

  • Calories: 249.11kcal
  • Fat: 17.34g
  • Saturated Fat: 9.56g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 5.38g
  • Polyunsaturated Fat: 1.37g
  • Carbohydrates: 20.05g
  • Fiber: 0.87g
  • Sugar: 16.40g
  • Protein: 4.61g
  • Cholesterol: 39.91mg
  • Sodium: 62.68mg
  • Calcium: 86.67mg
  • Potassium: 182.28mg
  • Iron: 0.49mg
  • Vitamin A: 114.60µg
  • Vitamin C: 0.26mg
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