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4-Ingredient Peanut Butter-Strawberry Ice Cream Pie

Stir crispy rice cereal with some peanut butter, and boom! Instant pie crust. Pair with strawberry ice cream to mimic your fave grade-school sandwich, or try any other tasty PB partner, like chocolate or vanilla.
  • Level: Easy
  • Total: 2 hr 35 min (includes freezing time)
  • Active: 15 min
  • Yield: 6 to 8 servings
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2 cups strawberry ice cream

3/4 cup smooth peanut butter

2 1/2 cups crispy rice cereal

6 strawberries, hulled and quartered or sliced


  1. Let the ice cream sit at room temperature to soften, about 20 minutes.
  2. Meanwhile, put 1/2 cup of the peanut butter in a medium microwave-safe bowl and heat for 30 second increments, stirring after each, until warm and very loose, about 2 minutes. Add the cereal and stir and toss until combined. Transfer to a 9-inch pie plate and press into an even layer along the bottom and up the sides, using the flat bottom of a measuring cup to help. (The mixture will still be a bit crumbly.)
  3. Scoop the ice cream into the peanut butter crust and smooth out into an even layer. Heat the remaining 1/4 cup peanut butter in the microwave until warm and loose, about 1 minute. Dip a fork into the peanut butter and drizzle it over the pie. Loosely cover with plastic wrap and freeze until set, at least 2 hours or up to overnight. Decorate with a ring of strawberries before serving.
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