• Servings: 6-8
• Preparation Time: 30 min.
• For the crust: 8-9 Archway Dutch Cocoa Cookies, pulverized to make 1.5 cups of crumbs
• 1/4 c. melted butter
• For the ice cream: 1 c. heavy cream
• 1 cup milk
• 1/2 cup sugar
• 1/2 cup peanut butter
• generous pinch of salt
• For serving: 12 mini or 6 full sized peanut butter cups, roughly chopped
• 1/4 cup peanuts, chopped
• 1 cup whipped cream
• Maraschino cherries
• Hot fudge sauce

1. Mix crumbs and butter and press into a 9 inch pie plate.
2. Bake at 350 degrees for 10 minutes. Cool and set aside.
3. Pulse milk, cream, peanut butter, sugar and salt in a blender until well combined.
4. Pour into ice cream maker and process according to instructions for a soft set ice cream.
5. Pour ice cream into cooled crust.
6. Sprinkle with chopped peanut butter cups and freeze for at least one hour. When ready to serve, spread a pool of hot fudge on each plate.
7. Top with a slice of pie.
8. Top pie with whipped cream, sprinkle with peanuts, and add a cherry.

In honor of National Hot Fudge Sundae Day!