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Tin Roof Pie 2



  • 22 squares HONEY MAID Chocolate Grahams, finely crushed (about 2 cups crumbs)
  • 6 tablespoons margarine or butter, melted
  • 1 quart vanilla ice cream, softened
  • 3/4 cup caramel topping, divided
  • 3/4 cup PLANTERS COCKTAIL Peanuts, chopped, divided
  • Prepared whipped topping, for garnish


  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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