Ingredients
- 1,900 ml vanilla ice cream softened
- 475 ml chocolate fudge sauce heated
- 475 ml whipped cream
- 475 ml creamy peanut butter
- 375 gr chocolate wafer crumbs
- 240 ml clover honey
- 120 gr cashews (chopped)
- 55 gr butter melted
- 50 gr sugar
Preheat oven to 180ºC . LIghtly grease 23 cm springform pan. Blend chocolate crumbs, sugar and melted butter in medium bowl. Press onto bottom and up sides of prepared pan. Bake 5 minutes. Cool. Mix ice cream, peanut butter, honey, and cashews in large bowl. Spoon into prepared crust. Freeze at least 2 days. Place pie in shallow pan of hot water 10 seconds. Remove pie from pan. Top each serving with sauce and whipped cream.
