Recipe Submitted by : Fountain Avenue Kitchen [Click and find more such recipes from Fountain Avenue Kitchen]


1 9-inch graham cracker crust (store-bought or homemade)
1/2 cup creamy peanut butter
1/4 cup honey
1 1/2 quarts vanilla ice cream, softened
1/2 cup cashews, chopped
1/2 cup chocolate fudge sauce (homemade or your favorite purchased brand)
optional garnishes: whipped cream, additional cashew and chocolate sauce


  1. Combine the peanut butter and honey in a small bowl.
  2. Place the softened ice cream in a large mixing bowl, and then stir in the peanut butter-honey mixture.
  3. Spoon half of the ice cream into the pie crust.
  4. Sprinkle with half of the cashews, and drizzle with two-thirds of the chocolate sauce. (If the ice cream is melting too much, put everything in the freezer to firm up a bit. This will prevent the ice cream from spilling over the sides of the pie plate as you pile on the second layer.)
  5. Spoon the remaining ice cream mixture into the pie crust, and then top with the remaining cashews and chocolate.
  6. Freeze several hours or until firm.
  7. Garnish with whipped cream, additional cashews, and/or chocolate sauce, if desired.
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