Ingredients

The following ingredients have 8 Servings
  • 1 1/4 cups graham cracker crumbs or Oreo cookie crumbs
  • 1/4 cup butter (, melted)
  • 1 package ((8 oz.) cream cheese, softened)
  • 1/3 cup sugar
  • 1/3 cup smooth peanut butter
  • 2 cups thawed whipped topping
  • 1/2 cup chopped pecans (, toasted and divided)
  • 1/4 cup caramel ice cream topping + more for drizzling on top
  • 3 to 4 tablespoons melted chocolate for topping

Instruction

  • In a mixing bowl mix together the crumbs and melted butter; press onto the bottom and up the sides of a 9-inch pie plate.
  • In your electric mixer’s bowl beat together the cream cheese, sugar, and peanut butter. Mix well.
  • Toast the pecans over medium heat for 3 minutes on your stovetop – shake them frequently so they don’t burn.
  • Add the whipped topping and half of the toasted pecans to the cream cheese mixture; blend well.
  • On the bottom of the cookie crust spread 1/4 cup of caramel ice cream topping.
  • Spread the cream cheese mixture on top of the caramel.
  • Freeze for 3 hours.
  • Take out the pie and spread the rest of the pecans over the top.
  • Melt some chocolate and drizzle it with a spoon across the entire pie.
  • When done with the chocolate, get the caramel topping and drizzle some more.
  • Put it back in the freezer for 1 hour.
  • Serve.
  • Keep it frozen.