Reese's Ice Cream Pie

 

1 quart vanilla ice cream
1 packaged graham cracker crumb crust (6 ounces)
Peanut Butter Chip Ice Cream Sauce (recipe follows)
Chocolate Fudge Sauce (recipe follows)

Place scoops of ice cream into crust. Cover; freeze untl just before serving.

Cut into wedges; serve drizzled with Peanut Butter Chip Ice Cream Sauce and Chocolate Fudge Sauce. Cover and refrigerate leftover sauce. Serves 8.

Peanut Butter Ice Cream Sauce: In a small saucepan, stir together 1 cup peanut butter chips, 1/3 cup evaporated milk, 2 talbespoons light corn syrup and 1 tablespoon butter. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth; remove from heat. Stir in 1 teaspoon vanilla extract.

Chocolate Fudge Sauce: In small saucepan, stir together 3 tablespoons cocoa and 1/3 cup sugar; stir in 1/3 cup evaporated milk, 2 tablespoons butter and 1 tablespoon light corn syrup. Cook over low heat, stirring constantly with wire whisk, until mixture boils; boil and stir 1 minute. Remove from heat; stir in 1/2 teaspoon vanilla extract.

Copyright 1995, The Associated Press