peanut butter cocoa crispies and mint oreo ice cream pie.

sunday, june 9th

peanut butter cocoa crispies and mint oreo ice cream pie. 

today's sunday baking included two treats. one for my visiting teachees and missionary sisters in the mtc, and one for my friend adam law who was just drafted in the 12th round to play for the la dodgers. i thought his favorite dessert was in order as a congratulations and i liked the idea of not having to eat my sunday baking. this recipes are keepers and have already made it in the book so watch out future husband and get ready to keep that gym pass. #myhubbybetterbeready

peanut butter cocoa crispies

3 tbsp butter

40 marshmallows (not the small ones)

6 cups cocoa crispies 

1/2 cup peanut butter

melt butter in the microwave. add marshmallows and stir to coat. put mallows and butter back in microwave for 1 minute 30 seconds (or once mallows have melted), stirring after 45 seconds. Stir in peanut butter and add cereal immediately after. press into greased 9X13 pan. cool completely.  

mint oreo ice cream pie

oreo crumb crust (recipe follows)
1/2 gallon mint ice cream (i used BYU creamery mint cookies and cream ice cream)
1/2-3/4 cup fudge sauce
whipped cream for garnish (optional)

oreo cookie crumbs for garnish (optional)

let ice cream soften for a few minutes at room temperature till it's easy to spread. i couldn't stir mine up too much or it started turning grey. mint chocolate chip ice cream won't do that though. fill the crust halfway full with ice cream. spread a layer of fudge over the ice cream. (save some for the top.) freeze for a few minutes so it sets up a bit. spread the remaining ice cream on top of the fudge. cover and freeze for 3-4 hours or till set up. garnish with extra fudge sauce and whipped cream if desired.

oreo crumb crust

18 oreos, finely crushed (my crust wasn't as big as i hoped. maybe use 20-24 oreos instead)
3 tbsp melted butter

combine oreo crumbs and butter. press into the bottom and up the sides of a 9" pie plate.  bake at 375° for about 10 minutes (check at 7 or 8, mine smelled kind of burnt). cool completely and chill.

*recipe courtesy of kara.