Nutritional Info

Nutrition Facts

Serving Size 1 (237g)

Calories 425
Calories from Fat 205 (48%)
Amount Per Serving %DIV
Total Fat 22.7g 35%
Saturated Fat 8g 40%
Monounsaturated Fat 9.2g
Polyunsaturated Fat 5.6g
Trans Fat 0.0g
Cholesterol 3.7mg 1%
Sodium 298.4mg 13%
Potassium 485.3mg 10%
Total Carbohydrate 47g 16%
Dietary Fiber 3.6g 14%
Sugars 30g
Protein 9.8g 20%

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Recipe Description
This fancy pie, easily assembled from purchased ice cream and toppings, makes a refreshing alternative to cake for hot weather birthdays. In summer, substitute your favorite fresh berries for the maraschino cherries.
Prep time
4 hr 20 min
Cook time
11 min
Ready In
4 hr 31 min


Serves Tool

Serves To:USMetric
1   refrigerated pie crust
1 Quart(q)  vanilla ice cream, slightly softened
1/2 Cup(c)  caramel ice cream topping
1/2 Cup(c)  fudge ice cream topping
3/4 Cup(c)  spanish peanuts
1/2 Cup(c)  whipping cream, whipped and sweetened
8   maraschino cherries with stems, if desired


Heat oven to 450 degrees F. Prepare pie crust as directed on package for one crust baked shell using 9 inch pie pan. Bake at 450 degrees F for 9 to 11 minutes, or until light golden brown. Cool 30 minutes or until completely cooled. Spoon and spread 2 cups ice cream in cooled baked shell. Drizzle with half of the caramel topping and half of the fudge topping. Sprinkle with peanuts. Layer remaining 2 cups ice cream over peanuts. Drizzle with remaining caramel and fudge toppings. Freeze at least 3 hours or overnight. Garnish with whipped cream and cherries.

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