Peanut Butter Mini Mud Pies

From: Semi-Homemade Desserts by Sandra Lee

Cookbook Heaven at Recipelink.com

Makes 6

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®

1. Spread 1 tablespoon of peanut butter into bottom of each crust.

2. 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.

3. Remove pies from foil pie tins; place pies on plates. Drizzle milk chocolate shell topping over ice cream in crusts. Immediately sprinkle 1 1/2 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.