Tin Roof Pie
10 servings
4h 45min Cook
Ingredient List
- 18 OREO Cookies, finely crushed
- 3 Tbsp. butter, melted
- 1 qt. (4 cups) vanilla ice cream, softened
- ¾ cup caramel ice cream topping, divided
- ¾ cup salted peanuts, chopped, divided
Nutritional Information
| Calories | 350 |
| Total fat | 19g |
| Saturated fat | 8g |
| Trans fat | 0g |
| Cholesterol | 30mg |
| Sodium | 280mg |
| Total Carbohydrate | 43g |
| Dietary fiber | 1g |
| Total sugars | 34g |
| Added sugars | 17g |
| Protein | 6g |
| Vitamin D | 0% DV |
| Calcium | 8% DV |
| Iron | 6% DV |
| Potassium | 4% DV |
- 1Combine cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
- 2Spoon ice cream into medium bowl. Add 1/2 cup EACH of the caramel topping and peanuts; swirl with spoon just until marbleized. Spoon into crust.
- 3Freeze 4 hours or until firm.
- 4Drizzle pie with remaining caramel topping just before serving; sprinkle with remaining peanuts.