This second edition cookbook showcases an inspiring new look, featuring:• Friendlier page size• New design• All-new bonus chapter• Additional, never-before-published recipes• 32 more pages than the original editionRecipes for every palate and mood-the Semi-Homemade way creates an inspiring pairing of fresh ingredients and packaged foods.
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 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.
