PB&J Ice Cream Pie

Step 1

Place sandwich cookies in a food processor and plus until finely chopped. Pour out into a large bowl and stir in the butter.

Step 2

Pour the crumbs into a 9-inch springform baking pan with high sides. Press down on the crumbs to form an even crust. Freeze for 10 minutes.

Step 3

Soften the strawberry ice cream in the fridge for about 15 minutes. Pour into the crust and spread evenly. Top with 1 cup jelly and spread into an even layer. Top with sliced bananas and freeze for 30 minutes.

Step 4

Soften the peanut butter ice cream in the fridge for about 15 minutes. Pour over the jelly layer and spread out into an even layer. Freeze for at least 6 hours or until firm.

Step 5

Dollop 1 1/2 cups whipped topping over the cake and smooth out evenly. Drizzle the top with the melted and cooled peanut butter. Transfer remaining 1 1/2 cups whipped topping to a piping bag fitted with a large star tip. Pipe a decorative border around the top of the pie and sprinkle over peanuts. Top with cherries and sprinkles before slicing and serving.