Peanut Butter Mini Mud Pies
By Sandra Lee, author of Semi-Homemade Desserts Author Sandra Lee is an internationally acclaimed author and lifestyle expert with a devoted following in the United States, United Kingdom, Germany, Australia, Asia, and South Africa. Her signature Semi-Homemade approach to cooking, home decorating, gardening, entertaining, beauty, food, and fashion offers savvy shortcuts and down-to-earth secrets for creating a beautiful, affordable lifestyle. Her first book Semi-Homemade Cooking was a New York Times national best-seller. Sandra has shared her time-saving tips, tricks, and recipes on NBC's Today, Entertainment Tonight, CNN, ABC's The View, and on local news programs around the country. A regular lifestyle contributor to Parade, Sandra has also been featured in such publications as W Magazine, Newsweek, Woman's Day, Redbook, and Readers Digest. She is currently in development for a Semi-Homemade television series. She lives in Los Angeles.
Prep time: 10 minutes
Freezing time: 1 hour
6 tablespoons creamy peanut butter, Jif®
6 mini graham cracker crusts, Keebler Ready Crust®
3 1/2 cups (from 1 quart) coffee ice cream, Häagen-Dazs®
1 bottle (7-ounce) milk chocolate shell topping, Hershey's®
1 tablespoon graham cracker crumbs, Nabisco Honey Maid®
Spread 1 tablespoon of peanut butter into bottom of each crust.
Using 1/2-cup or 4-ounce ice cream scoop, place ball of ice cream into each crust.
Freeze for at least 1 hour, or until ice cream and crusts are frozen solid.
Remove pies from foil pie tins; place pies on plates.
Drizzle milk chocolate shell topping over ice cream in crusts.
Immediately sprinkle 11/2 teaspoon of crumbs over each pie and serve.
Variation: To make mini chocolate pie crusts (as shown in the photo), scrape the filling from cookies, then finely grind the cookies in a food processor. Mix the crumbs with just enough melted butter to moisten lightly. Press the crumb mixture over the sides and bottom of mini pie pans.