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Tin Roof Pie 2



  1. Mix Graham crumbs and margarine or butter in small bowl. Set aside 1/4 cup crumb mixture for garnish. Press remaining crumb mixture on bottom and side of 9-inch pie plate.
  2. Freeze for 15 minutes.
  3. Blend ice cream, 1/2 cup caramel topping and 1/2 cup peanuts in medium bowl with wooden spoon. Spoon into prepared crust.
  4. Top with reserved crumb mixture, drizzle with remaining caramel sauce and sprinkle with remaining peanuts.
  5. Freeze for 4 hours or until firm.
  6. Serve garnished with whipped topping if desired.

Makes 8 servings.

Source: Honey Maid Grahams


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