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TEST KITCHEN APPROVED

Caramel Nut Crunch Pie

Name: Caramel Nut Crunch Pie
Prep time: 25 min
Total time: 25 min
Yield: 8 servings
Ingredients: 20 Oreo cookies, finely crushed (about 2 cups); 1/2 cup honey-roasted peanuts, chopped; 1/4 cup butter, melted; 6 Snickers candy bars (1.86 ounces each), chopped; 6 cups vanilla ice cream, slightly softened; 1/4 cup hot caramel ice cream topping; 1/4 cup hot fudge ice cream topping, warmed; Optional: Additional hot caramel and hot fudge ice cream topping

TEST KITCHEN APPROVED

Total Time:Prep: 25 min. + freezing

By Taste Of Home Editorial Team

Recipe by Andrea Bolden field editor

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

This cool and creamy pie has a lot going for it. It’s easy to make, it can be assembled well in advance to save time, and it's impressive enough to serve guests. To make this dessert even more decadent and delicious, you can chop extra peanuts and candy bars and crumble a few more cookies to sprinkle over the top. —Andrea Bolden, Unionville, Tennessee

Test Kitchen tips

A store-bought Oreo pie crust makes this treat even easier. Sprinkle the chopped peanuts over the top of the prepared crust, then follow the recipe beginning at the second step.

To ensure that ice crystals don’t form when the pie goes into the freezer, make sure you don’t soften the ice cream too much.

Although the pie is great to have on hand for drop-in company, it shouldn’t be stored longer than a few weeks. But will you really stay out of it that long?

TEST KITCHEN APPROVED

Caramel Nut Crunch Pie

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Yield:8 servings

Prep:25 min

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Ingredients

20 Oreo cookies, finely crushed (about 2 cups)
1/2 cup honey-roasted peanuts, chopped
1/4 cup butter, melted
6 Snickers candy bars (1.86 ounces each), chopped
6 cups vanilla ice cream, slightly softened
1/4 cup hot caramel ice cream topping
1/4 cup hot fudge ice cream topping, warmed
Optional: Additional hot caramel and hot fudge ice cream topping

Text Ingredients

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Directions

1
Preheat oven to 375°. Mix cookie crumbs and peanuts; stir in butter. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until set, 10-12 minutes. Cool on a wire rack.

2
Fold candy bars into ice cream; spread into prepared crust. Drizzle with caramel and fudge toppings. Loosely cover and freeze until firm, at least 8 hours. If not serving right away, cover securely after it's frozen firm. If desired, drizzle with additional caramel and fudge toppings before serving.