Buster Sundae Pie
CRUST:
1 pillsbury refrigerated pie crust (from 15 oz. box), softened as directed on box
FILLING:
4 cups (1 qt.) vanilla ice cream, slightly softened
1/2 cup caramel topping
1/2 cup fudge topping
3/4 cup spanish peanuts (4 oz.)
additional peanuts (optional)
Heat oven to 450. Bake pie crust as directed on box for one-crust baked shell, using 9 inch glass pie plate. Cool on cooling rack 15 minutes. Layer 2 cups of ice cream in crust. Drizzle with 1/4 cup of caramel topping, 1/4 cup of fudge topping. Sprinkle with peanuts. Layer remaining 2 cups ice cream over peanuts. Freeze 4 hours or overnight. Drizzle individual servings with remaining caramel topping, fudge topping. Sprinkle with additional peanuts. Cover, freeze any remaining pie.