Minutes Prep time: 15
Minutes Total time: 30
Servings: 6
Difficulty: easy
1/2 cup creamy peanut butter, divided
1 pkg (4 oz each) mini graham cracker pie crusts (6 pie crusts per pkg)
2 cups chocolate chip ice cream, or your favorite ice cream flavor, slightly softened
Chocolate syrup, optional
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 67 mg | 7% |
| Carbohydrate | 29 g | 10% |
| Cholesterol | 16 mg | 5% |
| Total Fat | 22 g | 34% |
| Iron | 1 mg | 3% |
| Calories | 361 kcal | 18% |
| Sodium | 224 mg | 9% |
| Protein | 8 g | 16% |
| Saturated Fat | 7 g | 34% |
| Sugars | 19 g | 2% |
| Vitamin C | 0 |
Spread 2 teaspoons peanut butter evenly over each crust with back of spoon.
Place 1 scoop (about 1/3 cup) ice cream over peanut butter in each crust. Place in freezer 15 minutes or until ice cream is firm.
Heat remaining 1/4 cup peanut butter in microwaveable container on HIGH 30 seconds or until melted. Drizzle peanut butter and chocolate syrup, if desired, over each pie. Top with Reddi-wip; serve immediately.
Mini Iceberg Peanut Butter Pies
