It's like the food version of a game of telephone!
- For extra crunch add 1/4 cup crushed peanuts on top of pie.
- Try reducing the Cool Whip by half and add 4oz softened cream cheese for a faux Snickers Cheesecake Pie.
- Instead of topping with additional hot fudge, try using Magic Shell. It hardens when poured over ice cream or other frozen dishes and adds an interesting contrast of textures.
- The smaller you chop up the candy bars, the quicker they will melt. That translates into less time you have to stand over the stovetop!
1 1/2 tablespoons half and half
1 container Cool Whip, thawed
3 Tablespoons Hot Fudge, warmed
1 deep-dish 9 inch graham cracker pie crust
Whipped cream and additional Hot Fudge, for garnish
Chop up Snickers bars into very small pieces. In the top of a double boiler, melt together chopped Snickers, peanut butter and half and half, stirring until smooth. Remove from heat and allow to cool slightly. Fold in whipped topping. Spread hot fudge on the bottom of crust and pour mixture into crust and freeze for 4-6 hours before serving. When ready to serve, defrost slightly and top with whipped cream and drizzle with hot fudge. Store in refrigerator.