Frozen Peanut Butter Brittle Pie

Oxmoor House
Prevent leftover peanut brittle from tempting you by freezing the extra, thawing at room temperature when needed.
8 servings (serving size: 1 slice, 1 tablespoon whipped topping, and 1/2 teaspoon peanut brittle)

Ingredients

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1/4 cup light corn syrup
3 tablespoons creamy peanut butter
2 cups chocolate low-fat ice cream or yogurt, softened
1 (6-ounce) package reduced-fat graham cracker crust
2 tablespoons crushed peanut brittle, divided
2 cups vanilla low-fat ice cream, softened
8 tablespoons frozen fat-free whipped topping, thawed
4 teaspoons crushed peanut brittle

Preparation

Combine corn syrup and peanut butter in a small bowl.

Spoon chocolate ice cream into crust; place in freezer 30 minutes. Spread with half of peanut butter mixture, and sprinkle with 1 tablespoon peanut brittle.

Spread vanilla ice cream over peanut brittle; place in freezer 30 minutes. Spread with remaining peanut butter mixture, and sprinkle with 1 tablespoon peanut brittle. Freeze 3 hours or until firm.

Place pie in refrigerator 20 minutes before serving to soften. Dollop with whipped topping, and sprinkle with 4 teaspoons crushed peanut brittle.

Created date

March 2010

Nutritional Information

Calories 301
Fat 9.4 g
Satfat 2.3 g
Protein 6 g
Carbohydrate 48.9 g
Cholesterol 5 mg
Iron 0.8 mg
Sodium 227 mg
Caloriesfromfat 28 %
Fiber 2 g
Calcium 103 mg