Peanut Butter-Strawberry Ice Cream Pie (Only 4 Ingredients!)
Serves 6-8
2 cups strawberry ice cream
¾ cup smooth peanut butter
2 ½ cups crispy rice cereal
6 strawberries, hulled and quartered or sliced
Let the ice cream sit at room temperature to soften, about 20 minutes.
Meanwhile, put ½ cup of the peanut butter in a medium 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.
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.
Decorate with a ring of strawberries before serving.
