How To make Peanut Butter Ice Cream Pie with Hot Fudge Sauce

PIE:

1 9-inch Graham Cracker Shell
1 qt Vanilla Ice Cream, softened
1 c Frozen Non-Dairy Topping
-thawed 1/2 c Peanut Butter
1/2 c Peanuts, Chopped
1/2 c Whole Peanuts for the top

SAUCE:

6 oz Semi-Sweet Chocolate Chips
3/4 c Evaporated Milk
1/4 c Sugar
*** Pie *** Combine all except whole peanuts, mix well and spoon into shell. Top with whole peanuts and freeze until firm. *** Sauce *** Combine all ingredients in a heavy sauce pan ov low heat, stirring until melted. Serve warm or cool over the pie. Source: "The Yankee Kitchen" 03-26-93 (#5) [Sheryl]