Reeses Ice Cream Pie
P.B. CHIP ICE CREAM SAUCE (recipe follows)
vanilla ice cream
packaged graham cracker crumb crust
CHOCOLATE FUDGE SAUCE (recipe follows)
Place scoops of ice cream into crust. Cover; freeze until just before serving.
Cut into wedges; serve drizzled with P.B. CHIP ICE CREAM SAUCE and CHOCOLATE FUDGE SAUCE. Cover and refrigerate leftover sauce. Makes 8 servings.
P.B. CHIP ICE CREAM SAUCE: Stir together 1 cup REESE'S Peanut Butter Chips, 1/3 cup evaporated milk, 2 tablespoons light corn syrup and 1 tablespoon butter in small saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth; remove from heat. Stir in 1 teaspoon vanilla extract.
CHOCOLATE FUDGE SAUCE: Stir together 3 tablespoons HERSHEY'S Cocoa and 1/3 cup sugar in small saucepan; stir in 1/3 cup evaporated milk, 2 tablespoons butter and 1 tablespoon light corn syrup. Cook over low heat, stirring constantly with wire whisk, until mixture boils; boil and stir 1 minute. Remove from heat; stir in 1/2 teaspoon vanilla extract.