For butterscotch sauce:

• 1-1/3 cups packed brown sugar
• 3/4 cup light corn syrup
• 4 Tablespoons unsalted butter
• 2 Tablespoons water
• Pinch of salt
• 6 Tablespoons cream

• 12 baked Peanut Envy or Peanut Paul & Mary Real Cookies™
• 3 Tablespoons unsalted butter, melted
• 2 quarts vanilla ice cream, softened
• 1/2 cup butterscotch sauce
• 1/2 cup peanuts, coarsely chopped
• 2 Snickers bars, chopped

For chocolate sauce:

• 12 ounces bittersweet chocolate, chopped
• 1 cup cream
• 2 teaspoons vanilla

Directions
For butterscotch sauce:
In a small heavy saucepan, over medium heat, combine brown sugar, corn syrup, butter, water and salt. Bring to a boil, stirring constantly for 2 minutes. Remove pan from heat to cool. When mixture is cool, stir in cream.
For ice cream pie:
Using a food processor, reduce one dozen of baked Peanut Envy or Peanut Paul & Mary Real Cookies™ to small crumbs. Add melted butter and pulse a few times to mix.
Pour mixture into a springform pan, pressing evenly over bottom and up about an inch on sides. Cover with plastic wrap and freeze until crust is firm.
Cover frozen crust with 1/2 of the ice cream, spreading evenly. Freeze until firm.
Spread 1/2 cup butterscotch sauce evenly over ice cream and sprinkle with peanuts. Freeze until firm.
Spread remaining ice cream over peanuts and freeze until firm.
Spread chopped Snickers bars evenly over ice cream, pressing them in gently. Freeze until firm.
For chocolate sauce:
In a heavy saucepan, over medium heat, bring cream almost to a boil. Remove from heat and add chocolate and vanilla, whisking until chocolate is entirely melted and mixture is smooth. To reheat, place mixture in the top of a double boiler over simmering water.
To serve, let ice cream pie soften a little and run a warm knife around inside of pan. Remove sides of pan and cut pie into wedges. Decoratively drizzle chocolate sauce over ice cream wedges.

Tips
This ice cream pie is very easy to make, but it is time consuming because the pie must be frozen after each addition. Plan to make this a day before you want to serve it.

• 1-1/2 cups baked Peanut Paul & Mary Real Cookies™ crumbled
• 1/4 cup sugar
• 1/2 cup butter, melted
• For frosting:
• 2 egg yolks
• 3/4 cup powdered sugar
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1-1/2 teaspoons vanilla

For pie:

• 11 ounces semisweet chocoate, chopped into pieces
• 1 cup heavy cream
• 3 Tablespoons unsalted butter
• 1/2 cup creamy peanut butter
• 1/2 cup buttercream frosting

Directions
For crust:
Preheat oven to 350 degrees F.
In a medium bowl combine all ingredients. Place mixture into a 9" pie plate and press mixture against bottom and sides of unbuttered dish.
Bake for 15 minutes or until lightly browned. Let cool.
For frosting:
In a medium bowl combine egg yolks, powdered sugar and salt; beat until mixture is pale and thick. Add 4 tablespoons butter and beat until smooth. Add vanilla and remaining butter a little at a time, beating until smooth after each addition. Cover and refrigerate until needed.
For pie:
Prepare crust and set aside.
In a double boiler heat chocolate and cream over simmering water, until chocolate melts. Remove from heat and add butter, stirring until well blended.
Pour a 1/4" layer of chocolate mixture into pie crust and refrigerate until chocolate hardens.
In a medium bowl, combine peanut butter and butter cream frosting. Pour into pie crust; smoothing top. Refrigerate for 1 hour.
Add remaining chocolate mixture in an even layer and refrigerate until chilled through and hardened.

Tips
Let the cookies sit out to harden or bake for a few minutes longer.

Cookie Dough Ice Cream

Chop your favorite Real Cookies™ into 1/2” chunks and blend with your favorite ice cream, Yum!

Real Cookie™ Sundae
Serves 2

Ingredients

• 4 baked Real Cookies™
• 1/2 cup blueberries
• 2 Tablespoons sugar
• 1/4 cup plus 1 Tablespoon water
• 1 Tablespoon cornstarch
• 1 cup fresh strawberries, halved 2 cups vanilla ice cream