5-Ingredient Peanut Butter-Strawberry Ice Cream Pie

5-Ingredient Peanut Butter-Strawberry Ice Cream Pie

Total: 2 hr 35 min (includes freezing time), Active: 15 min, Yield: 6 to 8 servings

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.

Ingredients:

• 2 cups strawberry ice cream

• ¾ cup smooth peanut butter

• 2 ½ cups crispy rice cereal

• 6 strawberries, hulled and quartered or sliced

• 1 cup Strawberry Margarita Preserves

Directions:

1. Let the ice cream sit at room temperature to soften, about 20 minutes.

2. Meanwhile, put ½ 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 ¼ 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. Microwave the Strawberry Margarita Preserves until warm and loose, about 1 minute. Glaze the strawberries and decorate with a ring of strawberries before serving.