4-Ingredient Peanut Butter Pie with Strawberry Ice Cream

Ingredients:

• 2 cups strawberry ice cream
• 3/4 cup creamy peanut butter
• 2.5 cups puffed rice (breakfast cereal)
• 6 strawberries, hulled and sliced ​​or quartered

Preparation:

1. Let the ice cream sit at room temperature to soften, about 20 minutes.
2. Meanwhile, in a medium bowl, place 1/2 cup peanut butter and microwave in 30-second intervals, stirring, until warm and very runny, about 2 minutes. Add the cereal and stir until smooth.
3. Transfer to a 22cm pie pan and press into an even layer across the bottom and up the sides, using the flat bottom of a glass to help. The mixture will still be slightly crumbly.
4. Spoon the ice cream over the peanut butter crust and spread it into an even layer. Microwave the remaining 1/4 cup peanut butter until warm and runny, about 1 minute. Dip a fork in the peanut butter and drizzle it over the pie.
5. Cover the pie loosely with plastic wrap and freeze for at least 2 hours or overnight to allow the filling to set. Garnish with fresh strawberries before serving.